A wonderful, rich and thick hot chowder for those chilly nights. And who can pass up a good crawfish dish?
Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and use to sauté' potatoes and onions for 15 minutes.
Add butter, corn, Half & Half, seasoning and Tabasco (optional).
Crumble bacon into fine bits and add to chowder. Cook until potatoes are tender; approximately 20-30 minutes.
Add crawfish and continue to cook 15-20 minutes before serving (being careful not to overcook the crawfish.)
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