Corn Chowder With Crawfish

Recipe Ingredients

2		Basic Chicken Stock - see * Note 1
		(or use canned chicken stock)
1		Yellow onion - peeled and diced (medium)
4 tablespoons	60ml	Butter or olive oil
4 tablespoons	60ml	Flour
2 cups	292g / 10oz	Unpeeled 1/4" diced potatoes
1		Bay leaf
2 cups	474ml	Half and half
8		Ears fresh corn - scraped from the cob
		(or 20 ounces frozen kernels
		And 17 ounces creamed corn)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Crawfish tail meat, cooked - see * Note 2
4 tablespoons	60ml	Chopped parsley - for garnish
3		Hard-boiled eggs - peeled and sliced

Recipe Instructions

* Note 1: See the "Basic Chicken Stock" recipe which is included in this collection.

* Note 2: Cook the crawfish as directed in the "Boiled Crawfish" recipe which is also included in this collection.

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

In a small frying pan saute 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.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-23-1995 issue - The Springfield Union-News

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