Crawfish Chowder

• 3/4 cup butter, divided
• 1/2 bunch green onion, chopped
• 1 garlic clove, minced
• 2 lbs frozen peeled crawfish tails, thawed (do not drain)
• 2 (10 3/4 ounce) cans condensed cream of potato soup
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 4 ounces cream cheese, softened
• 2 cups half-and-half cream or 2 cups heavy cream
• black pepper or cayenne pepper
• salt, if necessary
• crumbled bacon (optional)

1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic 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.
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, sauteed green onions and crawfish. Season with pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
3. Top with crumbled bacon, if desired.

butter, green onion, garlic, crawfish tails, condensed cream, condensed cream, whole kernel corn, cream cheese, cream, black pepper, salt, bacon

Taken from www.food.com/recipe/crawfish-chowder-483844 (may not work)