Crawfish Corn Chowder Food

CRAWFISH CHOWDER

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
• In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

CORN CRAB & CRAWFISH BISQUE OR CHOWDER

Steps:

• 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
• 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
• 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
• 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
• 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

CORN CRAB AND CRAWFISH CHOWDER

Steps:

• Fry bacon, drain & crumble & set aside.
• Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
• When onions are clear stir in the garlic and saute for 30 seconds.
• Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
• Add chicken stock, milk and heavy cream then simmer until desired consistency.
• Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
• Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
• Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
• NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.

CRAWFISH BOIL CHOWDER

Steps:

• Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
• Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
• Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
• Stir in parsley.
• Serve with hot bread and enjoy!

CRAWFISH CHOWDER

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic in butter until tender. Remove from pan and set aside. In the same skillet, melt 1/2 cup of butter and saute the crawfish for 5 minutes; set aside.
• In a large pot over medium heat, combine potato soup, mushroom soup, corn and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions and crawfish. Season with pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
• Top with crumbled bacon, if desired.

CRAWFISH CHOWDER

Steps:

• Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
• Put the bacon grease in a dutch oven.
• Add in the butter, onions, celery and green onion; saute until soft.
• Add the shrimp stock, corn and potatoes.
• Bring to a boil and then simmer until the potatoes are tender.
• Add in the crawfish (and shrimp is using).
• Simmer until heated through.
• Add in the whipping cream and seasonings.
• Simmer about 10 minutes for the flavors to meld.
• Just before you get ready to serve, add in the butter, cayenne and parsley.
• Ladle into bowls and sprinkle each serving with the crumbled bacon.