When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.
- 3 slices bacon
- 1 tablespoon butter
- 1⁄2 cup onion
- 1⁄2 cup celery
- 1⁄2 cup green onion, chopped
- 1 1⁄2 cups shrimp stock
- 1 (15 1/4 ounce) can corn, drained
- 1 (14 3/4 ounce) can creamed corn
- 1 large potato, diced and cooked
- 1 lb crawfish tail, cooked and peeled
- 1⁄2-1 lb shrimp, cooked and shelled (optional)
- 2 cups heavy whipping cream
- 1 teaspoon creole seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon butter
- 1⁄8 teaspoon cayenne
- fresh parsley
- Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
- Put the bacon grease in a dutch oven.
- Add in the butter, onions, celery and green onion; saute until soft.
- Add the shrimp stock, corn and potatoes.
- Bring to a boil and then simmer until the potatoes are tender.
- Add in the crawfish (and shrimp is using).
- Simmer until heated through.
- Add in the whipping cream and seasonings.
- Simmer about 10 minutes for the flavors to meld.
- Just before you get ready to serve, add in the butter, cayenne and parsley.
- Ladle into bowls and sprinkle each serving with the crumbled bacon.