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Crawfish Corn ChowderSoups, Salads & Vegetables
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Submitted by Becky Garrett
on Monday, December 05, 2005
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| Makes: | 6 - 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 5 minutes |
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A wonderful, rich and thick hot chowder for those chilly nights. And who can pass up any crawfish dish. |
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| 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) |
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| | | 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.
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