• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Corn Chowder with Crawfish

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 qt "Chicken Soup Stock" or
  • -canned chicken broth
  • 1 md Yellow onion; diced
  • 4 tb Butter or olive oil
  • 4 tb Flour
  • 2 c Unpeeled potatoes; diced
  • -in 1/4-inch pieces
  • 1 Bay leaf
  • 2 c Half-and-half
  • 8 Ears fresh corn; scraped
  • -from the cob -or-
  • 1 pk (20-oz) frozen corn
  • -kernels; &
  • 1 cn (17-oz) creamed corn
  • 1 lb Crawfish tail meat; cooked
  • 4 tb Chopped parsley for garnish
  • 3 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”š 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.

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