Corn chowder with crawfish
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | \"Chicken Soup Stock\" or canned chicken broth |
| 1 | medium | Yellow onion; diced |
| 4 | tablespoons | Butter or olive oil |
| 4 | tablespoons | Flour |
| 2 | cups | Unpeeled potatoes; diced in 1/4-inch pieces |
| 1 | Bay leaf | |
| 2 | cups | Half-and-half |
| 8 | Ears fresh corn; scraped from the cob -or- | |
| 1 | pack | (20-oz) frozen corn kernels; & |
| 1 | can | (17-oz) creamed corn |
| 1 | pounds | Crawfish tail meat; cooked |
| 4 | tablespoons | Chopped parsley for garnish |
| 3 | Hard-boiled eggs; sliced | |
Directions
SERVES 8-10
Although this delicious soup is just perfect for a cold winter evening, I made it one day in July and enjoyed it even in the summer heat. It seems that we are getting back to making soup, a food product that our forefathers and foremothers practically lived on.
Place the chicken stock in a 6-quart kettle and put it on to heat.
In a small frying pan saut‚ the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit.
Add the potatoes and bay leaf and cook until the potatoes are tender.
Remove the bay leaf.
Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. I like a bit of extra pepper in this dish. Finally, add the crawfish meat and heat for just a moment. Serve, garnished with the parsley and sliced eggs.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .