Shelly's Recipe

SOUTHWESTERN CRAWFISH CORN CHOWDER

Category: Chowders

1/2 cup butter
2 tbsp flour
1 (7 oz) can salsa verde
1 small onion, chopped
3 green onions, chopped (including green parts)
1 tbsp minced garlic
4 cups half-and-half
2 tomatoes, diced
2 (15 oz) cans cream-style corn
2 (11 oz) cans Mexican corn
2 (10.75 oz) cans cream of potato soup
2 cups chicken stock
2 tsp chopped fresh thyme
1 tsp salt, Creole seasoning and pepper
1/2 tsp cayenne pepper
2 (16 oz) pkg crawfish tail meat
Garnish: chopped fresh chives

In a large stockpot, melt butter over low heat. Stir in flour. Cook for approximately 5 minutes, stirring constantly, to make a light roux.

Add salsa, onions, and garlic. Cook until onions are wilted, stirring constantly. Add half-and-half, tomatoes, corn, soup, and stock. Add thyme, salt, seasoning, pepper, and cayenne. Stir to blend. Cook over medium heat for 20 minutes.

Add crawfish and cook for an additional 20 minutes. Garnish with chopped fresh chives, if desired