Crawfish And Corn Chowder

9 ingredients
1 steps

Ingredients

  • 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)

Directions

  1. 1
    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!

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