Crawfish and corn soup/chowder question

That's not soup that is a whole different dish.

If you have fresh corn:

Cut kernels off about ten ears of corn; turn knife over and run it over the cobs to milk them.

If not fresh use a bag of frozen white shoepeg corn and two cans of cream corn.

In a stock pot sauté one large yellow onion, half of a green and one red bell pepper, four stalks of celery (all chopped fine) in a stick of butter until soft, add four cloves of minced garlic then add corn and cream corn and stir until corn is heated through then add quart of chicken stock or half water/half chicken stock and season with salt, pepper and I like to use McCormick Season All in this. Let simmer about twenty minutes on low/medium heat stirring so it doesn't stick. Add two pounds LA crawfish and it's fat or two pounds shrimp peeled and a pound of crabmeat. Or put a crowbar in your wallet and put all three in. Cook about ten minutes, turn heat to low and add a pint of heavy cream, stir in and turn heat off and cover. Let it steep ten minutes, adjust seasoning and serve with chopped green onions on top and fresh French bread.

Do whatever you like with the seasonings. I also add some thin sliced Tasso when I'm sautéing the vegetables if I have it. Gives a hint of smokiness. The key is the stick of butter. At least a stick even add another half. Really makes it rich which is what a chowder or cream soup should be.

Martini once again delivering a delicious sounding recipe.....

It eats better than it types.

And put the carton of cream on the counter when you start to take some of the chill off it. That way it won't cool your soup down much when you put it in.

That would be a Maque Choux. More of a side dish or an accompaniment.

Good. Just not a soup or chowder.

I make a chowder. Here it is:


4 cans chicken stock
4 cans whole kernel corn
1 lb crawfish tails
1 medium onion
4 cups potatoes
2 bay leaves
2 tbsp flour & butter
1 pint 1/2 & 1/2
salt and white pepper to taste

Combine chicken stock, corn, bay leaves, and potatoes (sliced and peeled) to pot and bring to boil then reduce heat.

Saute onion in butter (chopped fine) and add to chowder.

Add cooked crawfish tails to chowder.

Make a roue and add to chowder to thicken. Also add salt and white pepper to taste. Add 1/2 and 1/2.

Simmer until potatoes are done.

I make this a lot in the fall. My favorite way to serve is in sour dough bowls.

Ha! I just don't like canned corn much, with the exception of canned shoepeg that my Mom used to make sort of smothered. I use it in my vegetable soup. I've used creamed corn in some sort of corn muffins, but I have a texture problem with is. I don't care for frozen corn. Another texture issue. I'm just picky. I can usually find fresh corn year round, though it's certainly not as good as the fresher summer corn.

No latest. I like corn, too, OG. How ya been?