Crawfish Chowder
By
John Myers
@jmyers3625
1
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 cchicken broth
-
2 lbcrawfish
-
4 mediumrusset potatoes (cubed with skins on)
-
2good size carrots (sliced into rounds)
-
112 ounce bag frozen pepper & onion blend
-
2 ccorn (i buy the 16 ounce frozen corn)
-
2 cchopped turnip greens (fresh or frozen)
-
2 cheavy cream
-
1 cinstant potato flakes, dry
-
1 Tbspdried parsley
-
3 tspold bay seasoning (or more to taste)
How to Make Crawfish Chowder
- 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!
