Crawfish Corn Chowder

A wonderful, rich and thick hot chowder for those chilly nights. And who can pass up a good crawfish dish?

Ingredients

  • 1 pound crawfish tails, peeled
  • 12 oz bacon
  • 2 cups potatoes, diced
  • 1 cup onions, diced
  • 2 (16 oz) cans cream style corn
  • 2 pints Half & Half (or whipping cream)
  • 2 tbsp butter
  • 1 tbsp Creole seasoning (or to taste)
  • 1 tsp Tabasco sauce (optional)

Directions

Step 1

Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and use to sauté' potatoes and onions for 15 minutes.

Step 2

Add butter, corn, Half & Half, seasoning and Tabasco (optional).

Step 3

Crumble bacon into fine bits and add to chowder. Cook until potatoes are tender; approximately 20-30 minutes.

Step 4

Add crawfish and continue to cook 15-20 minutes before serving (being careful not to overcook the crawfish.)

For an added delight, serve chowder in bread bowls.


Recently Added Recipes

Eggnog Pralines

Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…

December 8, 2019

“Sugar Roux” Sausage, Rice and Gravy

Interestingly the gravy is not sweet; caramelizing burns out the sweetness.

November 25, 2019

Hot Chocolate

This hot chocolate is one of the things I looked forward to most during the holiday season.  Cold weather outside…

November 12, 2019

Jason’s Party-Sized Crawfish Étouffée

Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes.  This recipe makes enough to…

November 10, 2019

Ground Beef Stew

This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…

October 18, 2019

Shrimp and Egg Stew

Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many.  It's not only delicious, but it's easy to…

October 5, 2019