Crawfish Corn Chowder

  • 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)


Step 1

Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and use to sauté' potatoes and onions for 15 minutes.

Step 2

Add butter, corn, Half & Half, seasoning and Tabasco (optional).

Step 3

Crumble bacon into fine bits and add to chowder. Cook until potatoes are tender; approximately 20-30 minutes.

Step 4

Add crawfish and continue to cook 15-20 minutes before serving (being careful not to overcook the crawfish.)

For an added delight, serve chowder in bread bowls.

Recipe Type: , ,


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Cow Island, Louisiana Louisiana
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