For Gail in LA who wants a good recipe for Corn and Crawfish Soup, I have one that is a little more than that, but is about the best chowder I have ever tasted. Last week, we served this Seafood Chowder for a deanery meeting luncheon and it was one of those times when you didn't want the meal to be over...it was so good. We are getting a cookbook together and some of the priests asked if it would be in our cookbook. It's a keeper!
Betty in MS

Seafood Chowder
Serves 8-10

1/2 (4 oz) stick butter
1 bunch green onions (reserve a little of green tops for garnish)
1 can Cream of Mushroom soup
2 cans clam chowder (Progresso)
1 can Rotel, Original
1 lb frozen whole kernel corn, (white)
1 pint 1/2 & 1/2 cream
1 (8 oz) pkg cream cheese
1 pkg frozen crawfish tails (12 oz)
1 tsp Paprika
1 pkg frozen peeled shrimp (16 oz, small shrimp)
1 tsp Tony Chachere's, Original or salt free
1 tsp Panola pepper sauce
1 tsp corn starch

Sauté onions in butter. Add all remaining ingredients except shrimp and crawfish tails. Cook over medium heat stirring often to prevent sticking, 30-45 minutes. Add chopped crawfish tails and shrimp; simmer another 30 minutes. Serve over rice or pasta (we served over rice). To serve: Put an ice cream scoop of rice in center of bowl; ladle chowder around, sprinkle green onion on top and dust paprika around sides of bowl and on chowder. Serve with Cheese-Its or Fish crackers.

Note: Best made day ahead leaving out crawfish and corn starch. Add crawfish and corn starch when you reheat chowder next day. Some like to put the crackers on top of the soup, I like mine on the side.
Betty in MS

http://www.nancyskitchen