Corn chowder with crawfish

Yield: 8 Servings

Measure 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 \N Bay leaf
2 cups Half-and-half
8 \N 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 \N Hard-boiled eggs; sliced


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, .

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