Corn Crab And Crawfish Chowder Recipe

Name: Corn Crab And Crawfish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs russet potatoes, peeled and cubed (only for chowder); 1/2 lb bacon, fried crisp, drained and crumbled; 1/2 cup flour, plus; 2 tablespoons flour; 16 ounces low sodium chicken broth; 2 (14 3/4 ounce) cans creamed corn; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 cup green onion, sliced thin and divided; 1 small onion, minced; 1/2 cup celery, minced; 1 teaspoon garlic, minced; 1/2 bell pepper, diced; 1 cup heavy cream; 1 cup milk; 1/4 cup sherry wine; 1/2 teaspoon Worcestershire sauce; 1 lb crawfish tail, with fat (louisiana crawfish, don't use chinese); 1 lb lump crabmeat, picked through for shells; salt; white pepper; red pepper

Servings: persons

2 lbs russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 cup flour, plus
2 tablespoons flour
16 ounces low sodium chicken broth
2 (14 3/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup green onion, sliced thin and divided
1 small onion, minced
1/2 cup celery, minced
1 teaspoon garlic, minced
1/2 bell pepper, diced
1 cup heavy cream
1 cup milk
1/4 cup sherry wine
1/2 teaspoon Worcestershire sauce
1 lb crawfish tail, with fat (louisiana crawfish, don't use chinese)
1 lb lump crabmeat, picked through for shells
salt
white pepper
red pepper

1
Fry bacon, drain & crumble & set aside.
2
Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
3
When onions are clear stir in the garlic and saute for 30 seconds.
4
Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
5
Add chicken stock, milk and heavy cream then simmer until desired consistency.
6
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
7
Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
8
Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
9
NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.

1228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 lbs russet potatoes, peeled and cubed (only for chowder), 1/2 lb bacon, fried crisp, drained and crumbled, 1/2 cup flour, plus, 2 tablespoons flour, and more.

Yes, Corn Crab And Crawfish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Crab And Crawfish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions