- 1/2 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped green onion
- 1 pound crawfish tails
- 2 (10.75 ounce) cans cream of potato soup
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (15 ounce) can yellow corn, drained
- 1 (14 ounce) can white corn, drained
- 1 (8 ounce) package cream cheese
- 1 pint half-and-half
- 3 tablespoons Creole seasoning (such as Tony Chachere's®)
- salt and ground black pepper to taste
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.