Crawfish Chowder

John Myers


Part of my family is from West virginia, so I try to come up with recipes that reflect my roots from the near south! This recipe was an instant hit with famiy that was visiting around Christmas time.

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20 Min


1 Hr


Stove Top


8 c
chicken broth
2 lb
4 medium
russet potatoes (cubed with skins on)
good size carrots (sliced into rounds)
12 ounce bag frozen pepper & onion blend
2 c
corn (i buy the 16 ounce frozen corn)
2 c
chopped turnip greens (fresh or frozen)
2 c
heavy cream
1 c
instant potato flakes, dry
1 Tbsp
dried parsley
3 tsp
old bay seasoning (or more to taste)

Directions Step-By-Step

Place chicken broth in a large stock pot (I use a 7 quart cast iron dutch oven) over medium high heat. Add potatoes, carrots, and corn.
In a large skillet also over medium high heat, Thaw crawfish and frozen peppers and onions. Once thawed, turn off heat and set skillet to the side. There will also be a lot of liquid in the skillet, save this as well!
After carrots and potatoes have been cooked until tender, add the crawfish and peppers and onions with the liquid from the skillet to the stock pot. Stir well.
Add the Turnip greens, Parsley and Old Bay seasoning and bring to a gentle boil. Turn heat to low and simmer for 15 minutes, stirring occasionally.
Pour in cream and potato flakes. Stir well. Simmer five to ten minutes more. Serve hot with a hearty bread. Leftovers are even better the next day!

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Hashtags: #chowder, #Soups