crawfish chowder
(1 rating)
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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(1 rating)
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For crawfish chowder
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8 cchicken broth
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2 lbcrawfish
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4 mdrusset potatoes (cubed with skins on)
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2good size carrots (sliced into rounds)
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112 ounce bag frozen pepper & onion blend
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2 ccorn (i buy the 16 ounce frozen corn)
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2 cchopped turnip greens (fresh or frozen)
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2 cheavy cream
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1 cinstant potato flakes, dry
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1 Tbspdried parsley
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3 tspold bay seasoning (or more to taste)
How To Make crawfish chowder
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1Place 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.
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2In 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!
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3After 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.
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4Add 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.
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5Pour 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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