Crawfish and Corn Chowder

Crawfish and Corn Chowder

This Crawfish and Corn Chowder was made for Mardi Gras parties.

Crawfish and Corn Chowder
Serves 6
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Ingredients
  1. ½ cup butter
  2. 3 tablespoons Louisiana pecan oil
  3. 1 cup chopped yellow onion
  4. ½ cup chopped green bell pepper
  5. ½ cup chopped celery
  6. 1 teaspoon minced garlic
  7. 1 pound medium Louisiana shrimp, peeled and deveined
  8. 1 pound Louisiana crawfish tails
  9. ½ cup quick-mixing flour, such as Wondra
  10. 3 quarts chicken broth
  11. 3 large Yukon gold potatoes, peeled and cut into ¼-inch chunks
  12. 4 ears yellow corn, kernels cut off and cobs scraped (see note)
  13. 1 tablespoon Cajun seasoning, such as Southern Cajun All Purpose Seasoning
  14. 1 teaspoon salt
  15. 1 teaspoon cayenne pepper
  16. ½ teaspoon ground black pepper
  17. ½ teaspoon ground white pepper
  18. ½ cup half-and-half
  19. 2 green onions, sliced
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
  1. 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.
Louisiana Cookin https://www.louisianacookin.com/

3 COMMENTS

  1. Made this soup on a cool Fall evening. It was phenomenal. The flavor was so good. The fresh corn gave the dish such a home-style flavor. You must remember to “milk” the corn from the cobs. This may have many parts to it but it is well worth the effort.

  2. Thanks Dan!! It’s my recipe and we all love it. Your comment made me, a common home cook, so proud. Google my Shrimp and Mirliton Soup. I think you will like it. It was published in a story in the February 2012 Louisiana Cookin’ Mardi Gras edition

  3. I made this recipe two different ways. I used a sweet ham for friends who can’t eat seafood. Also used blue crabs with the crawfish.

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