Creamy Crawfish Chowder

Cauliflower adds to the texture of this crawfish chowder. Cream soup and cream cheese add richness.

Ingredients:

• 1 head cauliflower
• 1 bunch green onions
• 1 1/2 sticks butter or margarine
• 2 packages (8-oz. each)reduced-fat cream cheese
• 2 cans (10 3/4-oz. each)reduced-fat condensed cream of celery soup
• 1 can (10 1/2-oz.)condensed cream of shrimp soup
• 2 cans (12-oz.each)evaporated fat-free milk
• 2 12 oz. pkg.cooked crawfish

Directions:

Cook the cauliflower in lightly salted boiling water until tender (about 10 minutes). Meanwhile, saute green onions in the butter over medium heat. Next, add the cream cheese until melted. Then add in the rest of the ingredients, except the cauliflower. Take the cauliflower off of the stove and drain. Mash up the cauliflower until coarse. Add the cauliflower into the soup mixture and cook for 20 minutes.

Number of Servings: 8

Notes from the Cook: This recipe is low fat and low carb. The cauliflower is a great substitute for potatoes.