Crawfish And Corn Chowder
- 1 pound Peeled And Precooked Crawfish Tails (You Can Buy Frozen Or Use Leftovers From A Crawfish Boil)
- 12 ounces, weight Bacon
- 2 cups Diced Potatoes
- 1 cup Diced Onions
- 2 cans (15 Oz. Can) Regular Or Cream Style Corn
- 2 Tablespoons Butter
- 2 pints Half-and-half
- 1 Tablespoon Tony Chacheres (or Your Favorite Cajun Seasoning)
- 1 teaspoon Tabasco (optional)
- Fry bacon until crisp, reserving 4 tablespoons of grease. Saute potatoes and onions in the reserved bacon grease in a Dutch oven for about 15 minutes. Add butter, corn, cream, seasoning and Tabasco. Crumble bacon and add to the chowder. Cook on low heat until potatoes are tender, approximately 20-30 minutes. Add crawfish tails and simmer for 15 minutes more minutes (since the tails are pre-cooked, you don't want them to get too tough). If you don't have crawfish available, you can always use shrimp instead. Enjoy!
crawfish, weight bacon, potatoes, onions, cream style, butter, pints, favorite cajun
Taken from tastykitchen.com/recipes/soups/crawfish-and-corn-chowder/ (may not work)