Pam Boesch
Crawfish Corn and Potato Chowder makes a great winter meal.

By Pam Boesch

This week’s recipe originally was given to me by the Pruitt Family.  Mr. Gary made it one Sunday for the family meal and Ragan raved to me about it.  Since then, it has become a winter favorite for my family and friends too!  Ms. Melwin Barker requested the recipe last week so here it is, Mrs. Mel….Enjoy!

Crawfish Corn and Potato Chowder


  • 1/4 cup butter
  • 1/2 bunch green onions, chopped
  • 1/4 cup butter
  • 2 pounds frozen crawfish, cleaned
  • 2 (10.75 ounce) cans Campbells cream of potato soup
  • 1 (10.75 ounce) can Campbells cream of mushroom soup
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15.25 ounce) can cream style corn
  • One can Rotel tomatoes with green chilies
  • 4 ounces cream cheese, softened
  • 2 cups half-and-half cream
  • 1/2 teaspoon cayenne pepper


  1. Melt 1/4 cup of butter in a large skillet over medium heat. Sauté green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/4 cup of butter, and sauté the crawfish for 5 minutes; set aside.
  2. 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, sautéed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.