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Crawfish Chowder

Crawfish Chowder

Preparation Time:
Cook time:
Yield: 8 to 10 servings


2 quarts canned Chicken Broth
1 medium Yellow Onion, diced
4 Tbsp Butter or Olive Oil
4 Tbsp Flour
2 cups unpeeled Potatoes, diced in 1/4-inch pieces
1 Bay Leaf
2 cups Half-and-Half
8 ears fresh Corn, scraped from the cob
1 can Creamed Corn (17oz)
1 lb Crawfish Tail Meat, cooked
4 Tbsp chopped Parsley, for garnish
3 hard-boiled Eggs, sliced


Place the chicken stock in a 6-quart kettle and put it on to heat. In a small frying pan saute 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. Finally, add the crawfish meat and heat for just a moment longer. Garnish crawfish chowder with the parsley and sliced eggs.

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