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Crawfish Chowder Recipe

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This recipe for Crawfish Chowder, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Patoskie
Added: Thursday, March 23, 2006


1/2 c. butter or margarine
1 c. onion, diced
2 ribs celery, diced
4 cloves garlic, chopped
1 c. yellow corn (frozen)
1/4 c. flour
2 medium potatoes, peeled & diced
1 pint shrimp stock (see below)
1 pint 1/2 & 1/2 cream
1 t. chopped basil
1/2 t. thyme
1/2 t. oregano
salt & pepper to taste
hot sauce to taste
1 lb. crawfish tailmeat (frozen)

Melt butter in a 2 quart saucepan and saute onions, celery and garlic until tender.
Add corn and heat. Add flour and continue to cook, stirring constantly for five minutes.
Add stock, potatoes and cream. Stir until thickened.
Add herbs and simmer until potatoes are tender. Season to taste.
Add crawfish to chowder just before serving. Heat thoroughly. Serve with crusty bread.

Shrimp stock: Cover about 2 cups (quantity isn't really important) of shrimp tails, shells, and heads (if you have them) with water and bring to a boil. Simmer as long as possible to maximize flavor (30 min. to 2 hours), adding water when needed. Strain stock and discard shells. (Tip: The next time you shell shrimp, cover the raw shrimp shells with water and keep them in the freezer so they're ready to simmer - the flavor is definitely worth it.)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min. plus time to simmer stock




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