Crawfish Corn Chowder

Mary Haley

Christus Schumpert St. Mary

1 stick margarine
2 cans cream of potato soup
1 cup chopped green onions
2 12oz pkgs. crawfish tails
1 block cream cheese
1 pint heavy cream
1 can whole kernel corn, drained
Tony Chachere‟s to taste

Melt margarine in soup pot and sauté onions until clear. Add remainder of ingredients using only as much of the cream as you need to obtain your desired consistency. Simmer for about 20 minutes and serve with your favorite garlic bread.

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