Crawfish Corn Chowder Recipe

Name: Crawfish Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Butter; 1/4 cups Flour, Plus 2/3 Cup, Divided; 1 Yellow Onion, Diced; 3 Celery Stalks, Diced; 2 Carrots, Diced; 3 cloves Garlic, Minced; 2 cups Diced Russet Potatoes; 5 cups Chicken Broth; 1 cup Half-and-half; 1/2 teaspoons Creole Seasoning; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons Dried Thyme; 10 ounces, weight Frozen Corn; 2 cups Crawfish Tail Meat

Servings: persons

4 Tablespoons Butter
1/4 cups Flour, Plus 2/3 Cup, Divided
1 Yellow Onion, Diced
3 Celery Stalks, Diced
2 Carrots, Diced
3 cloves Garlic, Minced
2 cups Diced Russet Potatoes
5 cups Chicken Broth
1 cup Half-and-half
1/2 teaspoons Creole Seasoning
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Dried Thyme
10 ounces, weight Frozen Corn
2 cups Crawfish Tail Meat

1
Melt the butter over medium high heat in a large pot. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly.
2
Add the onion, celery and carrots and cook for 2 minutes, whisking constantly. Add the garlic and cook 1 minute.
3
Stir in the diced potatoes, chicken broth, half-and-half, all of the seasonings and corn. Bring to a boil, then cover and simmer for 20 minutes, stirring occasionally.
4
While the soup cooks, rinse the crawfish tail meat and pick through carefully, removing any veins or fatty, unappetizing pieces.
5
After 20 minutes, thicken the soup by scooping out 3/4 cup of soup and pouring it into a medium bowl. Whisk in the remaining 2/3 cup flour to the soup you removed as best as you can. Pour that mixture back into the soup and whisk thoroughly.
6
Add the crawfish and let cook for 5 minutes to warm the crawfish and to let the soup thicken. Serve immediately.

822

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 4 Tablespoons Butter, 1/4 cups Flour, Plus 2/3 Cup, Divided, 1 Yellow Onion, Diced, 3 Celery Stalks, Diced, and more.

Yes, Crawfish Corn 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.

Crawfish Corn Chowder

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