Crawfish ChowderCrawfish Chowder
Crawfish Chowder
Crawfish Chowder
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Recipe - Frankston #713
Crawfish Chowder
0
Servings8
Cook Time45 Minutes
Calories355
Ingredients
1/2 cup butter
1 yellow onion, small diced
3 medium red skin potatoes, small diced
3 cloves garlic, chopped
1/4 cup all purpose flour
3 cups half-and-half
1 (15 oz) can diced tomatoes
1 cup frozen corn kernels, thawed
2 cups seafood or chicken stock
2 tsp dried thyme
1 tsp salt
1 tsp Creole seasoning
1 tsp ground black pepper
1/2 tsp cayenne pepper
1 (12 oz) pkg crawfish tail meat or 2 lbs fresh crawfish, peeled
fresh chives, chopped
Directions
  1. In a large stockpot, melt butter over low heat. Add onions, potatoes and garlic. Cook until onions are soft, stirring constantly (about 5 minutes). Stir in flour to coat vegetables and to make a light roux. Slowly begin to whisk in the half-and-half, one cup at a time. Let mixture come to a simmer before adding the next cup. 
  2. After adding the half-and-half, stir in the tomatoes, corn, stock, thyme, salt, Creole seasoning, black pepper and cayenne. Bring to a low simmer; cook for 15 minutes. Add crawfish. Cook for 10 more minutes, just until crawfish are heated through. Add additional stock to adjust consistency. Garnish with chives, if desired.
Nutritional Information

Calories: 355, Fat: 23 g (14 g Saturated Fat), Cholesterol: 122 mg, Sodium: 620 mg,  Carbohydrates: 26 g, Fiber: 3 g, Protein: 14 g.

0 minutes
Prep Time
45 minutes
Cook Time
8
Servings
355
Calories

Shop Ingredients

Makes 8 servings
1/2 cup butter
Not Available
1 yellow onion, small diced
Not Available
3 medium red skin potatoes, small diced
Not Available
3 cloves garlic, chopped
Not Available
1/4 cup all purpose flour
Not Available
3 cups half-and-half
Not Available
1 (15 oz) can diced tomatoes
Not Available
1 cup frozen corn kernels, thawed
Not Available
2 cups seafood or chicken stock
Not Available
2 tsp dried thyme
Not Available
1 tsp salt
Not Available
1 tsp Creole seasoning
Not Available
1 tsp ground black pepper
Not Available
1/2 tsp cayenne pepper
Not Available
1 (12 oz) pkg crawfish tail meat or 2 lbs fresh crawfish, peeled
Not Available
fresh chives, chopped
Not Available

Nutritional Information

Calories: 355, Fat: 23 g (14 g Saturated Fat), Cholesterol: 122 mg, Sodium: 620 mg,  Carbohydrates: 26 g, Fiber: 3 g, Protein: 14 g.

Directions

  1. In a large stockpot, melt butter over low heat. Add onions, potatoes and garlic. Cook until onions are soft, stirring constantly (about 5 minutes). Stir in flour to coat vegetables and to make a light roux. Slowly begin to whisk in the half-and-half, one cup at a time. Let mixture come to a simmer before adding the next cup. 
  2. After adding the half-and-half, stir in the tomatoes, corn, stock, thyme, salt, Creole seasoning, black pepper and cayenne. Bring to a low simmer; cook for 15 minutes. Add crawfish. Cook for 10 more minutes, just until crawfish are heated through. Add additional stock to adjust consistency. Garnish with chives, if desired.