Crawfish and Corn Chowder
Description
Carol Brown's slow cooker crawfish and corn chowder — cream of potato soup and half-and-half seasoned with Creole spices, combined with sautéed green onions, mushrooms, and cream cheese melted in, then enriched with white corn and crawfish tails cooked until tender. Served with grated cheddar and bacon bits. Set it and forget it Cajun comfort.
Ingredients
Instructions
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In a slow cooker set to HIGH, dissolve cream of potato soup in half-and-half. Season with Creole seasoning.
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In a large skillet, sauté green onions and mushrooms in butter.
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Add cream cheese to the skillet and blend with the vegetables until melted and smooth.
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Add the cream cheese mixture to the slow cooker and stir well.
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Add drained white corn and crawfish tails or shrimp.
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Cook on HIGH for 1–1.5 hours until heated through and flavors are melded.
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Serve with grated cheddar cheese and bacon bits on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Cholesterol 175mg59%
- Sodium 680mg29%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Add the cream cheese in chunks — it melts more evenly in the sautéed vegetables before going into the slow cooker than it would if added directly to the cold liquid.
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