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    You are in: Home / Southern / Crawfish Chowder Recipe
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    Crawfish Chowder

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 01, 2012

      This turned out delicious! I made a double batch to make the effort worth my while. It certainly isn't the cheapest recipe to prepare but it certainly is worth it. The chowder tastes better as it sits in the fridge...

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    • on March 07, 2008

      Outstanding!!! My Wife picked up some crawfish on a whim and found this recipe to use it with. We were in heaven!

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    • on September 20, 2007

      This was wonderful! I really enjoyed it, it was rich and creamy and had a fine flavor. I used only crawfish, followed directions exactly. It was easy to make and I will certainly make this again and don't think I will change anything. Thank you for posting. PAC_Fall07

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    • on January 31, 2007

      S'wonderful, S'marvelous.... I was looking for a recipe to use some of my shrimp stock, and was so happy to find this one. I had never put corn in my chowder before. It is now my favorite chowder. I sauted the bacon then put the veggies in and sauted all together, and left the bacon in the soup. Also added a few fresh sliced mushroom with the veggies. I couldn't find crawfish, so used 2 pounds of shrimp, and a couple of pieces of orange roughy. The outcome was outstanding. I made my own creole seasoning from a recipe here on Zaar. Thanks for the recipe.

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    Nutritional Facts for Crawfish Chowder

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 819.8
     
    Calories from Fat 480
    58%
    Total Fat 53.4 g
    82%
    Saturated Fat 30.9 g
    154%
    Cholesterol 297.2 mg
    99%
    Sodium 828.0 mg
    34%
    Total Carbohydrate 65.8 g
    21%
    Dietary Fiber 6.8 g
    27%
    Sugars 10.8 g
    43%
    Protein 28.0 g
    56%

    The following items or measurements are not included:

    shrimp stock

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