Crawfish & Corn Chowder
Created by ellie on July 29, 2018
- Servings: 9
- Prep Time: 10m
- Cook Time: 60m
- Recipe #30058
Ingredients
- 4 tablespoons oil (corn oil)
- 4 tablespoons butter
- 2 cups chopped yellow onion
- 1 cup celery, diced
- 1/2 cup chopped poblano pepper
- 1 tablespoon garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup white wine
- 4 cups seafood stock (or chicken broth)
- 16 ounces frozen corn (thawed)
- 1 1/2 pounds potatoes, chopped (red)
- 1 can (14.5 ounce) tomatoes, crushed
- 1 can (8 ounce) tomato sauce
- 1 package (16 ounce) frozen crawfish (tails, thawed)
- 2 bay leaves
- 1 tablespoon thyme, chopped
- 2 teaspoons kosher salt
- 2 teaspoons cayenne seasoning
- 2 teaspoons black pepper
- 1 1/2 cups heavy whipping cream
- 1 tablespoon parsley, chopped
How to Make
-
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.
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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.
Nutritional Facts
- 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