Recipe by Dreamgoddess
When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.
Top Review by Scott N.
This turned out delicious! I made a double batch to make the effort worth my while. It certainly isn't the cheapest recipe to prepare but it certainly is worth it. The chowder tastes better as it sits in the fridge...
- 3 slices bacon
- 1 tablespoon butter
- 1⁄2 cup onion
- 1⁄2 cup celery
- 1⁄2 cup green onion, chopped
- 1 1⁄2 cups shrimp stock
- 1 (15 1/4 ounce) can corn, drained
- 1 (14 3/4 ounce) can creamed corn
- 1 large potato, diced and cooked
- 1 lb crawfish tail, cooked and peeled
- 1⁄2-1 lb shrimp, cooked and shelled (optional)
- 2 cups heavy whipping cream
- 1 teaspoon creole seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon butter
- 1⁄8 teaspoon cayenne
- fresh parsley
Directions See How It's Made
- 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.