Issue Date: February, 2010
Serves: Serves a Crowd
Pairings:
Courtesy of: Becky DiPietro, Boston, MA (formerly of Tickfaw) for Louisiana Cookin

Ingredients:

• 1 stick butter
• 1 large onion, chopped
• 2 large stalks celery, chopped
• green onions (1 or 2), chopped
• 1-pound pack frozen crawfish (or shrimp), chopped
• 8 oz. cream cheese
• 1 quart half & half
• 1 can cream of mushroom soup
• 1 can cream of potato soup
• 1 can sliced mushrooms
• 1 can whole kernel corn
• salt and pepper, to taste
• Tony Cachere’s Creole seasoning
• Hot Sauce

(Double all ingredients except butter if serving a large crowd)

Instructions:

Whether served as an appetizer or a main course, this chowder is a guaranteed crowd pleaser every time!

Saute onions, celery and bell pepper in 1 stick of butter. Add shrimp and cook for 10 minutes at low heat. Add cream cheese and stir until melted.

Add remaining ingredients and cook over low heat. Sprinkle in Tony Cachere’s and hot sauce if desired along with salt and pepper. Cook 30-45 min stirring frequently.

Serve with oyster crackers or chunks of French bread.