No Reviews
You must be logged in to post a review.
Crawfish and Corn Chowder
x
Print Options
Description
This is my mom’s recipe that she passed along to me. It’s probably one of the least healthy dishes I’ve ever made, but definitely great comfort food!
Ingredients
- 1 pound Peeled And Precooked Crawfish Tails (You Can Buy Frozen Or Use Leftovers From A Crawfish Boil)
- 12 ounces, weight Bacon
- 2 cups Diced Potatoes
- 1 cup Diced Onions
- 2 cans (15 Oz. Can) Regular Or Cream Style Corn
- 2 Tablespoons Butter
- 2 pints Half-and-half
- 1 Tablespoon Tony Chacheres (or Your Favorite Cajun Seasoning)
- 1 teaspoon Tabasco (optional)
Preparation
Fry bacon until crisp, reserving 4 tablespoons of grease. Saute potatoes and onions in the reserved bacon grease in a Dutch oven for about 15 minutes. Add butter, corn, cream, seasoning and Tabasco. Crumble bacon and add to the chowder. Cook on low heat until potatoes are tender, approximately 20-30 minutes. Add crawfish tails and simmer for 15 minutes more minutes (since the tails are pre-cooked, you don’t want them to get too tough). If you don’t have crawfish available, you can always use shrimp instead. Enjoy!
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
laurengarcia83 on 1.12.2010
I made this on Friday when it was freezing cold out and it hit the spot…OH MY GOD was it delicious….oh man is it bad for you but soooo good! Great recipe!