Crawfish & Corn Chowder
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Recipe: #30058
July 29, 2018
Categories: Dinner, Main Dish, Soups/Stews, Shellfish, Crayfish, Dairy, Vegetables, Southern, Stove Top, No Eggs, Wine, Frozen Vegetables, Canned Tomatoes more
"Recipe source: Cast Iron Comfort Food 2018 The original recipe called for a cast-iron dutch oven but I think any dutch oven will work."
Ingredients
Nutritional
- Serving Size: 1 (567.7 g)
- Calories 901
- Total Fat - 42 g
- Saturated Fat - 12.6 g
- Cholesterol - 67.6 mg
- Sodium - 1955.6 mg
- Total Carbohydrate - 110.4 g
- Dietary Fiber - 15.2 g
- Sugars - 7.5 g
- Protein - 23.5 g
- Calcium - 163 mg
- Iron - 6.3 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.6 mg
Step 1
In a large dutch oven oven medium high heat heat the corn oil and then add the butter. After the butter melts add the next 4 ingredients (onion-garlic) and cook for 10 minutes or until tender. Stir in flour and cook another 5 minutes.Whisk in wine and stock/broth and bring to a boil; reduce heat to medium and simmer for 15 minutes.
Step 2
Add the next 11 ingredients (corn - pepper) and cook stirring frequently for 30 minutes. Stir in cream and cook another 10 minutes. Remove from heat and stir in parsley and discard bay leaves.
Tips & Variations
No special items needed.
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