Crawfish Chowder

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Yields: 8-10 servings

INGREDIENTS:

1/4 cup butter 3/4 bunch green onions, chopped 1/2 cup butter 1 pound frozen crawfish, Cleaned* 1 lb ground Italian sausage(fried separately) 2 (10.75 ounce) cans condensed cream of potato soup
DIRECTIONS:
1.

2 (10.75 ounce) can condensed cream of mushroom soup 2 (15.25 ounce) can whole kernel corn, drained 8 ounces cream cheese, softened 2 cups half-and-half cream to teaspoon cayenne pepper 24 oz water

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. If using sausage, cook it separately. 2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, water and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, sausage and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5-10 minutes to blend flavors.