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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Can substitute crab or cooked shrimp. Ingredients:
3/4 cup butter, divided |
1/2 bunch green onion, chopped |
1 garlic clove, minced |
2 lbs frozen peeled crawfish tails, thawed (do not drain) |
2 (10 3/4 ounce) cans condensed cream of potato soup |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (15 1/4 ounce) can whole kernel corn, drained |
4 ounces cream cheese, softened |
2 cups half-and-half cream or 2 cups heavy cream |
black pepper or cayenne pepper |
salt, if necessary |
crumbled bacon (optional) |
Directions:
1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic 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. 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 pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
3. Top with crumbled bacon, if desired.
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