Crawfish Chowder

Ingredients:

• ’ cup butter
• ’ bunch green onions, chopped
• ’ cup butter
• 2 lbs frozen crawfish, cleaned
• 2 (10.75 oz) cans condensed cream of potato soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (15.25 oz) can whole kernel corn, drained
• 4 oz cream cheese, softened
• 2 cups half-and-half cream
• ’ tsp cayenne pepper

Steps:

Melt ’ cup of butter in a large skillet over medium heat. Saut’ green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt ’ cup of butter, and saut’ 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, saut’ed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.