Jodie's shrimp and crawfish chowder
This is the easiest recipe for chowder ever. I always get asked for the recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 4 ounces cream cheese
- 1/4 cup butter
- 1 can corn drained
- 1 can cream of mushroom soup
- 2 cups half and half
- 1/2 cup butter divided
- 1 pound shrimp peeled and deveined
- 1/2 - 1 teaspoon cayenne pepper
- 1/2 bunch green onions chopped
- 1 pound frozen crawfish tails cleaned, rinsed
- 2 cans cream of potato soup
- Carbohydrate 24.6061071604995 g
- Cholesterol 347.665184434862 mg
- Fat 55.1591012706362 g
- Fiber 0.963166677256425 g
- Protein 36.4068656235643 g
- Saturated Fat 31.8534091662859 g
- Serving Size 1 1 Serving (533g)
- Sodium 1422.47969339817 mg
- Sugar 23.6429404832431 g
- Trans Fat 5.25459056187701 g
- Calories 735 calories
Melt 1/4 cup butter in large skillet over medium heat. Saute onions until tender. Remove from pan. In same skilled, melt another 1/4 cup butter and saute crawfish 5 minutes. Remove from pan. melt remaining 1/4 cup butter and cook shrimp until just pink. Combine all ingredients in slow cooker. Heat on high for about 30 minutes until cream cheese starts to melt. Reduce to low and cook another 30 minutes, or until blended well.
