Crawfish Chowder

Name: Crawfish Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 8 c chicken broth; 2 lb crawfish; 4 medium russet potatoes (cubed with skins on); 2 good size carrots (sliced into rounds); 1 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)

By John Myers
@jmyers3625

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.

Rating:

★★★★★ 1 vote5

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

8 c

chicken broth
2 lb

crawfish
4 medium

russet potatoes (cubed with skins on)
2

good size carrots (sliced into rounds)
1

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)
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How to Make Crawfish Chowder

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!