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butter green onion garlic crawfish tails condensed cream condensed cream whole kernel corn cream cheese cream black pepper salt bacon
Viewed: 121 - Published at: 8 years agoIngredients
- 3/4 cup butter, divided
- 1/2 bunch green onion, chopped
- 1 garlic clove, minced
- 2 lbs frozen peeled crawfish tails, thawed (do not drain)
- 2 (10 3/4 ounce) cans condensed cream of potato soup
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 4 ounces cream cheese, softened
- 2 cups half-and-half cream or 2 cups heavy cream
- black pepper or cayenne pepper
- salt, if necessary
- crumbled bacon (optional)
Method
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic 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.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions and crawfish. Season with pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
- Top with crumbled bacon, if desired.
