Side Pannel
Corn Chowder with Crawfish
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
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”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.
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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