Crawfish-Corn Chowder
This Crawfish-Corn Chowder is a comforting, creamy dish that perfectly balances the rich, savory flavor of crawfish with the sweet pop of tender corn. The chowder’s velvety base, made from a blend of cream and broth, complements the small chunks of crawfish tail meat, offering a satisfying bite in every spoonful. Infused with hints of garlic, onions, and fresh herbs, this dish is both hearty and flavorful, with just the right touch of Southern charm.
Recipe - Welcome
Crawfish-Corn Chowder
0
Servings6
Cook Time75 Minutes
Calories410
Ingredients
3 lbs live crawfish, rinsed and cooked
2 Tbs butter
2 Tbs LouAna® 100% Pure Vegetable Oil
1/2 yellow onion, finely chopped
2 Yukon Gold potatoes, small diced
1 red bell pepper, small diced
1/2 cup celery, small diced
2 cloves garlic, minced
1/4 cup flour
1 quart chicken broth
2 tsp Tony Chachere’s® Creole Seasoning, to taste
2 tsp salt
1/2 tsp ground black pepper
1 1/2 cups frozen corn kernels, thawed
1 cup half-and-half
green onions, sliced (for garnish)
bacon bits, for garnish
Directions
- Rinse the boiled crawfish, and set aside. In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add onions, potatoes, bell pepper and celery. Cook until onion is soft, about 6 minutes. Add garlic, and cook for 1 more minute.
- Add flour 1 tablespoon at a time, mixing well after each addition. Stir in broth, creole seasoning, salt, pepper and cooked whole crawfish. Bring to a boil. Then, reduce to a low simmer. Cook for 30 minutes. Remove crawfish, and peel them. Discard shells.
- Add peeled crawfish tails and corn to the pot. Cook for 10 minutes or until heated through. Stir in the half-and-half. Taste and add seasoning, if needed. Garnish with green onions and bacon bits, if desired.
- Shortcut Tip: Frozen crawfish tails or boiled whole crawfish can be used instead of live crawfish.
Nutritional Information
Calories: 410, Fat: 16 g (6 g Saturated Fat), Cholesterol: 265 mg, Sodium: 700 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 41 g.
0 minutes
Prep Time
75 minutes
Cook Time
6
Servings
410
Calories
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.48$1.37 each
LouAna Vegetable Oil, 100% Pure - 48 Fluid ounce
$4.98 was $5.48$0.10/fl oz
Not Available
Not Available
Not Available
Not Available
Not Available
Brookshire's All-Purpose Flour - 2 Pound
$2.68$1.34/lb
Brookshire's Chicken Broth - 32 Ounce
$2.18 was $2.48$0.07/oz
Tony Chachere's Creole Seasoning, Original - 8 Ounce
$1.47 was $3.28$0.18/oz
Brookshire's Premium Petite Whole Kernel Gold Corn - 12 Ounce
$0.97
$0.97 was $2.28$0.08/oz
Not Available
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.98$1.28/oz
Brookshire's Half & Half - 1 Quart
$3.28$3.28/qt
Not Available
Not Available
Nutritional Information
Calories: 410, Fat: 16 g (6 g Saturated Fat), Cholesterol: 265 mg, Sodium: 700 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 41 g.
Directions
- Rinse the boiled crawfish, and set aside. In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add onions, potatoes, bell pepper and celery. Cook until onion is soft, about 6 minutes. Add garlic, and cook for 1 more minute.
- Add flour 1 tablespoon at a time, mixing well after each addition. Stir in broth, creole seasoning, salt, pepper and cooked whole crawfish. Bring to a boil. Then, reduce to a low simmer. Cook for 30 minutes. Remove crawfish, and peel them. Discard shells.
- Add peeled crawfish tails and corn to the pot. Cook for 10 minutes or until heated through. Stir in the half-and-half. Taste and add seasoning, if needed. Garnish with green onions and bacon bits, if desired.
- Shortcut Tip: Frozen crawfish tails or boiled whole crawfish can be used instead of live crawfish.