Corn Chowder with Shrimp

Ingredients:
  • 16 oz. Basic Chicken Stock or use canned chicken stock
  • 1 Yellow onion, peeled and diced (medium)
  • 4 Tbsp Butter or olive oil
  • 4 Tbsp Flour
  • 2 cups 10oz Unpeeled 1/4" diced potatoes
  • 1 Bay leaf
  • 2 cups Half and half
  • 8 Ears fresh corn, scraped from the cob (or 20 oz. frozen kernels and 17 oz. creamed corn)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 lbs 16 oz. Crawfish tail meat, cooked
  • 4 Tbsp Chopped parsley for garnish
  • 3 Hard-boiled eggs, peeled and sliced
  • 1 lbs Peeled, cooked shrimp inplace of the crawfish meat
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Preparation:

Place the chicken stock in a 6-quart kettle and put it on the heat.

In a small frying pan sauté the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux.

Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add the crawfish meat and heat for just a moment.

Serve, garnished with the parsley and sliced eggs.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:


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