Creamy Crawfish Corn Chowder

1. 1

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

2. 2

   Sauté green onions in the butter until tender.

3. 3

   Remove them from the pan and set aside.

4. 4

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

5. 5

   In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese.

6. 6

   Mix well and bring to a slow boil.

7. 7

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

8. 8

   Season with cayenne pepper.

9. 9

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

• Calories 320.96 kcal Moderate
• Protein 20.57 g Good Source
• Carbs 19.89 g Moderate
• Total Fat 16.84 g High
• Saturated Fat 8.88 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 166.34 mg High
• Sodium 959.3 mg High
• Fiber 0.95 g Low Source
• Sugar 6.33 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 200.38 mg Moderate
• Iron 3.58 mg Moderate
• Potassium 371.45 mg Low Source
• Vitamin A 61.77 mcg_rae Low Source
• Vitamin C 0.83 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Corn 🌽
• Onions 🧅