crawfish chowder
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.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
Ingredients
- 8 cups chicken broth
- 2 pounds 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 cups corn (i buy the 16 ounce frozen corn)
- 2 cups chopped turnip greens (fresh or frozen)
- 2 cups heavy cream
- 1 cup instant potato flakes, dry
- 1 tablespoon dried parsley
- 3 teaspoons old bay seasoning (or more to taste)
How To Make crawfish chowder
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Step 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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Step 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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Step 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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Step 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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Step 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!
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