Crab (Shrimp or Crawfish) Corn Chowder

By Stina

Ingredients

• 1 block margarine or butter (8 tblsp)
• 1 cup finely chopped onions
• 1/2 medium bell pepper, finely chopped
• 1/4 cup flour
• 1 can cream style corn (14 oz)
• 1 1/2 tbsp Chicken Base
• 2 cups hot water
• 2 tbsp white wine - optional
• 1 pound crabmeat, shrimp or crawfish
• 1 pint whipping cream
• 1/4 cup each parsley and green onion top (scallions) or more
• Salt and cayenne pepper to taste

Details

Servings 8
Adapted from realcajunrecipes.com

Preparation

Step 1

Sauté vegetables in margarine until very well wilted. Stir in flour; blend well. Stir in corn and simmer 5 minutes. Dissolve chicken base in water and add to corn mixture. Add wine. Gently stir in crabmeat. Simmer 5 minutes or so. Add cream, parlsey, and onion tops. Simmer 5-10 minutes more. Season to taste.

Tips: Stretch it with a little corn starch and half & half. Can substitute 2 chicken bouillon cubes for base. If using shrimp or crawfish, pre boil and chop so that it cooks faster. Also save broth from boiling and use it when measuring 2 cups water to mix chicken base.