Introduction: Crawfish Soup (Chowder)
Creamy Crawfish Corn Chowder is a hearty dish that goes a long way. If you like real cajun food, this is a great one to try. Don't worry about making too much because it freezes really well so you can freeze and thaw to enjoy at a later date. Please try this recipe, it is delicious.
Step 1: Ingredients
- 3 Sticks of Butter
- 3 Medium Onions chopped
- 2 Bell Pepper chopped
- 3 Celery Stalks chopped
- 1 jalapeno pepper
- 2 cloves of garlic
- 1/2 cup flour
- 4 - 14.25 oz. cans of whole kernal corn drained
- 4- 14.25 oz. cups of cream style corn
- 2 - 10 oz. cans of mexicorn
- 1 - 10 oz. can mild Rotel
- 1 - 16 oz. jar of alfredo sauce
- 2 pints Half and Half
- 2 1/2 pints Whipping Cream
- 3 pounds peeled crawfish
- 1 pound lump Crab meat
- 1 gallon 2% milk
- 3 tbps Nunu's or Tony's
- 2 tsp Cayenne pepper
- Season to taste at the end
Step 2: Cook the Onions, Bell Pepper, Celery and Garlic in the Butter Until Soft
Step 3: Stir in Flour to Make a Roux for a Minute or 2
Step 4: Add Milk, Half and Half, Whipping Cream, Alfredo Sauce, All Corn, and Rotel
Step 5: Stir, Reduce Heat to a Low Simmer, Cover and Cook for 1 Hour
Step 6: Add Crawfish and Crab Meat and Cook on Low for 15 - 20 More Minutes
Step 7: Season to Taste and Serve!
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