Crayfish chowders are popular in that it is easy to prepare. Although fresh lobster might be expensive if you're living too far from the ocean, the tin fish on the other hand, is not too expensive.
Snorkelling along the shallows of the north coast of KZN is always great fun. Apart from the dolphins that poke their nosey long faces in now and again, it is always good company to have around because then the sharks keep themselves at bay.
Crayfish can also be cooked in its shell - this is the long way - and it can also be taken out of its casing and steamed up with all the other ingredience.
In this dish, you will notice - I have two separate measures of butter.
So, with no further ado - here is the recipe made from this creepy crawlies of the ocean.
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
1/2 bunch green onions, chopped
1/2 cup butter again
1/4 cup butter
2 (10.75 ounce) cans condensed cream of potato soup
4 ounces cream cheese, softened
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 1/2 cup of butter, and sauté the crawfish for 5 minutes; set aside.
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 for 5 minutes to blend flavours.
This crayfish chowder is very nice and full of flavour. It really puts your imagination right there on the beach.
...and of cause - the company you share it with better be worth it.
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Family Seafood Treats