Crawfish Corn Chowder
Soups, Salads & Vegetables
SOURCE Becky Garrett
Makes: 6 - 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 1 hour, 5 minutes
A wonderful, rich and thick hot chowder for those chilly nights. And who can pass up any crawfish dish.
Ingredients
1 pound peeled crawfish tails 12 ounces bacon
2 cups diced potatoes 1 cup diced onions
2 cans 16 oz cream style corn 2 pints Half & Half (or whipping cream)
2 tbsp butter 1 tbsp Creole seasoning (or to taste)
1 tsp Tabasco sauce (opt)
Directions
Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and saute’ potatoes and onions for 15 minutes. Add butter, corn, Half & Half, seasoning and Tabasco (opt).
Crumble bacon into fine bits and add to chowder. Cook until potatoes are tender; approximately 20-30 minutes. Add crawfish and continue to cook 15-20 minutes before
serving (best not to overcook crawfish.) For an added delight, serve chowder in bread bowls.