-
1
Chop your green onions and garlic, if you are using fresh garlic. Peel your shrimp and rinse those really well. I normally get a strainer and rinse my crawfish tails really well too-unless you are using fresh tails, then don't worry about rinsing those.
-
2
You can use the large pot you are going to make the chowder in or you can use a pan for this step. I just use the pot I am cooking the chowder in if I am in a hurry.
-
3
Throw your butter in the pot/pan and let it melt. Once it has melted, add your green onions and garlic in the pan. When the green onions and garlic are translucent, add your crawfish tails and shrimp in. You are going to saute them until they are just opaque.
-
4
If you are using a pan, add your sauteed green onions, garlic, crawfish tails, and shrimp into the pot you are going to cook the chowder in.
-
5
Add the New England clam chowder, cream of potato, undrained cans of corn, and softened cream cheese in the pot. Give it a good stir. Pour the half-and-half in. Add 1 to 2 tablespoons of Tony's Chachere's in for seasoning. Stir and cook on low for 30 minutes and serve over rice or noodles.
-
6
I eat this over jasmine rice that has been cleaned and cooked in a rice cooker. You can use whatever mix of seafood you want in this. It is good with whatever seafood combination you use.
-
7
This is simple and very good! You will have leftovers for tomorrow night. Enjoy!
