Corn Crab And Crawfish Chowder Recipes

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Make and share this Corn Crab and Crawfish Chowder recipe from Food.com.

Recipe From food.com

Provided by Mebriella

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

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  • In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
  • Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
  • Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
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  • Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
  • Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.
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