Crawfish Chowder

Ingredients

• 0.25 cups butter
• 0.5 bunches green onions , chopped
• 0.5 cups butter
• 2 pounds frozen crawfish , cleaned
• 2 cans condensed cream of potato soup , 10.75 ounce
• 1 can condensed cream of mushroom soup , 10.75 ounce
• 1 can whole kernel corn , 15.25 ounce
• 4 ounces cream cheese , softened
• 2 cups half-and-half cream
• 0.5 teaspoons cayenne pepper

Instructions

1. 1

   Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.

2. 2

   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, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.