Here's the new improved (edible) recipe...
Corn and Crawfish ChowderINGREDIENTS
1/4 cup butter
1/2 bunch green onions, chopped
1/4 cup celery, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 cans condensed cream of potato soup
1 can condensed cream of mushroom soup
1 can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
1 teaspoon crab oil
1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and celery 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, crab oil, sauteed green onions, celery, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
*You can easily lower the fat by using light, low fat or fat free versions of many of the ingredients.