Email to Buny      

Seafood Chowder: Corn Crawfish Chowder

Source of Recipe

www.bowhunting.net


List of Ingredients

2 large white onions
2 to 3 ribs celery
1 bell pepper
1/2 c (1 stick) butter
2 lb. peeled cooked crawfish tails, divided
3 c fresh or frozen corn or 2 12-oz. cans
Cayenne pepper to taste
4 cloves garlic, minced, or to taste
1/2 tsp thyme
1/2 tsp oregano
Salt and pepper to taste
2 pints (4 c) heavy cream
1 (10 3/4-oz.) can condensed chicken broth


Recipe

Chop the onions, celery and bell pepper and sauté in the butter until the onions are translucent. Chop 1/2 lb. of the crawfish tails in a food processor. Set aside. Add the 1 1/2 lbs. of whole crawfish tails to onions, celery and bell pepper. Cook for 5 to 10 minutes. Add corn and chopped crawfish tails. Sauté for another 5 minutes. Add your stock, or water. Let that come to a boil. Turn to simmer for 10 minutes. When stops bubbling, add cream, stirring constantly. Turn off and let sit 5 or 10 minutes. Serve. 
*Garnish with finely chopped onion tops or chives, if desired.