Corn Crab & Crawfish Bisque or Chowder

Donna Graffagnino

By
@StillWild

This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp.
This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are painstakingly made, baked and added to the creamy bisque. With or without tomato paste incorporated into the bisque is a matter of personal preference.
If you can't get crawfish, use shrimp!


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
russet potatoes, peeled and cubed (only for chowder)
1/2 lb
bacon, fried crisp, drained and crumbled
1/2 c
+ 2 tbsp. flour
16 oz
homemade or low sodium canned chicken broth
2 can(s)
creamed corn
1 can(s)
whole kernel corn, drained
1 bunch
green onions, sliced thin and divided
1 small
onion, minced
1
celery stalk, minced
1 tsp
garlic, minced
1/2
bell pepper, diced
1 c
heavy cream
1 c
milk
1/4 c
sherry
1/2 tsp
lea & perrin worchestershire sauce
1 lb
crawfish tails w/fat (louisiana crawfish - don't use chinese)
1 lb
lump or special claw crabmeat, picked through for shells
1/2 tsp
cayenne pepper (or more to taste)
salt, & white pepper, to taste

Directions Step-By-Step

1
Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
2
Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
3
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
4
Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
5
*NOTES: Remember - if you can't get Crawfish, use Shrimp instead.
Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.

*CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Soy Free