Crawfish Chowder

Serve this delicious Crawfish Chowder with soda crackers, cornbread or crusty French bread.

Crawfish Chowder


  • 1 stick butter
  • 3 or 4 bags crawfish tails
  • 1 bunch green onions, chopped
  • 1 (8 ounce) package cream cheese
  • 3 cans cream of potato soup
  • 2 cans cream of mushroom soup
  • 2 cans whole kernel corn with liquid
  • 32 ounces Half-and-Half
  • Crushed red pepper, to taste
  • Salt and cayenne pepper, to taste
  • 4 slices bacon, cooked and crumbled


  1. Sauté crawfish tails and green onions in butter.
  2. In large pot combine cream cheese, cream of potato soup, cream of mushroom soup, corn, Half-and-Half, red pepper, salt and pepper. Add crawfish tails mixture and heat until hot.
  3. Serve each portion with crumbled bacon on top, if desired.

Yield: one large pot