This Crawfish and Corn Chowder was made for Mardi Gras parties.
Crawfish and Corn Chowder
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- ½ cup butter
- 3 tablespoons Louisiana pecan oil
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 1 teaspoon minced garlic
- 1 pound medium Louisiana shrimp, peeled and deveined
- 1 pound Louisiana crawfish tails
- ½ cup quick-mixing flour, such as Wondra
- 3 quarts chicken broth
- 3 large Yukon gold potatoes, peeled and cut into ¼-inch chunks
- 4 ears yellow corn, kernels cut off and cobs scraped (see note)
- 1 tablespoon Cajun seasoning, such as Southern Cajun All Purpose Seasoning
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- ½ cup half-and-half
- 2 green onions, sliced
- In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add onion, bell pepper, and celery, and cook until onion is soft, about 8 minutes. Add garlic, shrimp, and crawfish; cook, stirring frequently, for 2 minutes.
- Add flour, 1 tablespoon at a time, mixing well after each addition. Stir in chicken broth, potatoes, corn, and corncob liquid. Bring to a boil, and cook for 5 minutes or until slightly thickened. Add Cajun seasoning, salt, and peppers.
- Reduce heat to a simmer, and cook for 30 minutes or until potatoes are soft. Stir in half-and-half; simmer 5 minutes more. Garnish with green onion, if desired.
- Scraping corncobs extracts the starchy liquid left after cutting off the kernels. To do this, hold cobs over a large bowl and run the blunt side of a large knife firmly against them. Let the milky liquid collect in the bowl, and reserve it for the recipe.
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