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Crab (Shrimp or Crawfish) Corn ChowderSoups, Salads & Vegetables
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Submitted by Marlene Marceaux for her friend Howard Menard
on Tuesday, October 11, 2005
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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Cajuns love their seafood. This "soup for the Cajun soul" can be made with crab, shrimp, crawfish, all three or in combination with each other. Experiment with the mixtures of the seafood available in your area. |
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| Ingredients |
| 1 block margarine or butter |
1 cup finely chopped onions |
| 1/2 medium bell pepper, finely chopped |
1/4 cup flour |
| 1 can cream style corn |
1 1/2 tbsp Chicken Base |
| 2 cups hot water |
2 tbsp white wine - optional |
| 1 pound crabmeat, shrimp or crawfish |
1 pint whipping cream |
| 1/4 cup each parsley and green onion top (scallions) or more |
Salt and cayenne pepper to taste |
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| | | Directions | Sauté vegetables in margarine until very well wilted. Stir in flour; blend well. Stir in corn and simmer 5 minutes. Dissolve chicken base in water and add to corn mixture. Add wine. Gently stir in crabmeat. Simmer 5 minutes or so. Add cream, parlsey, and onion tops. Simmer 5-10 minutes more. Season to taste.
Tips: Stretch it with a little corn starch and half & half. Can substitute 2 chicken bouillon cubes for base. If using shrimp or crawfish, pre boil and chop so that it cooks faster. Also save broth from boiling and use it when measuring 2 cups water to mix chicken base.
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