Crawfish/shrimp Corn Chowder

6 Servings
Seafood-Other Cajun
Slow cook Saute Soup Seafood-Other Cajun

1 package Crawfish tails or imp
1 package Frozen n
1 can (12 oz) Cream of ery soup
1 can (12 oz) am of mushroom soup
1 cup en onion chopped
1 cup Half-and-half am
1 stick ter
1/4 teaspoon Liquid Crab l
1 teaspoon Tony's soning or Old Bay

Combine Cream of Celery soup, Cream of Mushroom soup and half and half in a dutch oven. Stir until well blended. Add corn and bring to a boil, stirring continuously. Reduce heat and simmer on low. Melt butter in separate large frying pan. Add chopped green onions and saute. Add crawfish tails (you can also use shrimp or lump crabmeat, or all of them) and cook until warm. Add seafood and onion mixture to soup and stir until blended well. Add crab boil and seasoning then stir. Cover and simmer for 20 minutes. Serve with warm French bread.


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