Crawfish Corn Chowder2005-12-05
- Course: Soups & Salads
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:5 h
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A wonderful, rich and thick hot chowder for those chilly nights. And who can pass up a good crawfish dish?
- 1 pound crawfish tails, peeled
- 12 oz bacon
- 2 cups potatoes, diced
- 1 cup onions, diced
- 2 (16 oz) cans cream style corn
- 2 pints Half & Half (or whipping cream)
- 2 tbsp butter
- 1 tbsp Creole seasoning (or to taste)
- 1 tsp Tabasco sauce (optional)
Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and use to sauté' potatoes and onions for 15 minutes.
Add butter, corn, Half & Half, seasoning and Tabasco (optional).
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 (being careful not to overcook the crawfish.)