Crawfish and Corn Chowder

By á-5050

Ingredients

• 1/2 cup butter
• 3 tablespoons Louisiana pecan oil
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 pound medium Louisiana shrimp, peeled and deveined
• 1 pound Louisiana crawfish tails
• 1/2 cup quick-mixing flour, such as Wondra
• 3 quarts chicken broth
• 3 large Yukon gold potatoes, peeled and cut into 1/4-inch chunks
• 4 ears yellow corn, kernels cut off and cobs scraped (see note)
• 1 tablespoon Cajun seasoning, such as Southern Cajun All Purpose
• seasoning
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 cup half-and-half
• 2 green onions, sliced

Details

Adapted from louisianacookin.com

Preparation

Step 1

In a large stockpot, heat butter and oil over
medium-high heat until butter is melted. Add onion,
bell pepper, and celery, and cook until onion is soft,
about 8 minutes. Add garlic, shrimp, and crawfish;
cook, stirring frequently, for 2 minutes.

2. Add flour, 1 tablespoon at a time, mixing well after
each addition. Stir in chicken broth, potatoes, corn,
and corncob liquid. Bring to a boil, and cook for 5 minutes
or until slightly thickened. Add Cajun seasoning, salt,
and peppers.

3. Reduce heat to a simmer, and cook for 30 minutes
or until potatoes are soft. Stir in half-and-half; simmer
5 minutes more. Garnish with green onion, if desired.

NOTE
Scraping corncobs extracts the starchy liquid left after cutting
off the kernels. To do this, hold cobs over a large bowl and run
the blunt side of a large knife firmly against them. Let the
milky liquid collect in the bowl, and reserve it for the recipe.