WTVY - Recipes - Recipes

Blue Moon Café Crawfish & Corn Chowder

Ingredients

• 4 TBS. butter
• 1 onion chopped fine
• ½ cup celery chopped fine
• 2 cloves garlic chopped fine
• 4 TBS. flour
• 4 cups frozen corn
• 4 cups chicken or seafood stock
• 1 bunch green onions chopped fine
• ¼ cup parsley
• 2 TBS. Crystal hot sauce
• 1 lb. cooked crawfish tails
• 2 cups heavy cream

Directions

Saute’ onions and celery in butter until soft (med. Heat) whisk in garlic and flour stirring until well blended. Add corn and stock until soup comes to a boil. Add onions, parsley and hot sauce. Simmer 20 minutes. Add crawfish & cream, heat through.


Serves: 8
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