Crawfish Chowder

Soup season is in full swing, and cozy weeknight meals are our specialty! Crawfish chowder combines delicious seafood heat with rich creamy flavors, giving you that Maine coast feel in the comfort of your own kitchen.  

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 6 servings

Ingredients:

• 1 1/2 sticks butter, (separated 1/4 cup and 1/2 cup, 12 tablespoons)

• 1/2 bunch green onions, chopped

• 2 pounds frozen crawfish, cleaned

• 2 (10.75 ounce) cans condensed cream of potato soup

• 1 (10.75 ounce) can condensed cream of mushroom soup 

• 1 (15.25 ounce) can whole kernel corn, drained 

• 4 ounces cream cheese, softened (optional) 

• 2 cups half-and-half cream

• 1/2 teaspoon cayenne pepper

Directions: 

• Melt 1/4 cup of butter in a large skillet over medium heat

• Sauté green onions in butter until tender. Remove from the pan and set aside

• In the same skillet, melt 1/2 cup of butter, and sauté the crawfish for 5 minutes; set aside

• In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil  

• Stir in half-and-half, sautéed green onions, and crawfish. 

• Season with cayenne pepper 

• Bring to a low boil, and simmer 5 minutes to blend flavors

Pair this hearty chowder with the bread of your choice for the ultimate soup season experience.