Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 1/2 bunch green onions, chopped

  3. 1/2 cup butter

  4. 2 pounds frozen crawfish, cleaned

  5. 2 (10 3/4 ounce) cans condensed cream of potato soup

  6. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  7. 1 (15 1/4 ounce) can whole kernel corn, drained

  8. 4 ounces cream cheese, softened

  9. 2 cups half-and-half cream

  10. 1/2 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions 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 cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.


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