Crawfish Or Shrimp Potato Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a very rich chowder/soup usually cooked with crawfish tails. I have made this several times with shrimp and love it. Ingredients:
2-4 pounds crawfish or shrimp tails (peeled and cleaned), uncooked |
1 bell pepper, chopped |
1 large onion, chopped |
2 stalks celery, chopped |
1 stick (1/2 cup) butter |
3-4 medium potatoes, diced small |
2 can cream of shrimp soup |
2 cans evaporated milk |
2 can cream of mushroom soup |
2 pints half and half |
1 pound velveeta, diced |
1 can whole kernel corn, drained |
1 can cream style corn |
cajun seasoning salt or season all |
Directions:
1. Saute onion, bell pepper, and celery in butter in large pot on medium heat for about 25 minutes or until tender.
2. Add soups, evap. milk, half and half, corn and potatoes.
3. Simmer on low for 30 minutes or until potatoes are tender.
4. Add crawfish or shrimp, cook for a couple minutes.
5. Turn heat off and add Velveeta, stir until melted.
6. Season with cajun seasoning to taste.
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