Crawfish and Corn Chowder | Tour Louisiana

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Crawfish and Corn Chowder

Crawfish and Corn Chowder




  • ½ cup butter
  • 3 tablespoons Louisiana pecan oil
  • 1 cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound medium Louisiana shrimp, peeled and deveined
  • 1 pound Louisiana crawfish tails
  • ½ cup quick-mixing flour, such as Wondra
  • 3 quarts chicken broth
  • 3 large Yukon gold potatoes, peeled and cut into ¼-inch chunks
  • 4 ears yellow corn, kernels cut off and cobs scraped
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ½ cup half-and-half
  • 2 green onions


Add flour, 1 tablespoon at a time, mixing well after each addition. Stir in chicken broth, potatoes, corn, and corncob liquid. Bring to a boil, and cook for 5 minutes or until slightly thickened. Add Cajun seasoning, salt, and peppers. Reduce heat to a simmer, and cook for 30 minutes or until potatoes are soft.  tir in half-and-half; simmer 5 minutes more. Garnish with green onion, if desired.


Servings: 12

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