- 1 lb Crawfish
- 1 15 oz can Whole kernel Corn, drained
- 4 T Butter
- 1/4 Cup Flour
- 3 Cups Milk
- 1/2 cup Heavy Cream
- 1/4 cup Parmesean Cheese
- 1 bunch Green Onion
- 3 Gloves Garlic, Chopped
- 1 Teaspoon Tony Chachere’s Creole Seasoning (use 1 t at a time)
- 1 Teaspoon Chef Paul Prudhomme’s seafood magic (use 1 t at a time)
- 1 Teaspoon Cayenne Pepper (use 1 t at a time)
- 1 Cup Shrimp or Chicken stock - Optional
- Salt/Pepper
Original version of this "Charlethecookandrews" recipe here.
Chop the Green Onions. Separate Green and White pieces.
Add 4 Tablespoons of Unsalted butter into a large sauce pan. Let butter melt.
Add 1/4 Cup All Purpose flour. Stir for 3 minutes or until roux reaches the blonde roux stage.
Add 1 Cup Chopped Green Onion (Green), 1 Tablespoon chopped garlic and 1/8 Cup of Chopped Green Onion (White). Stir all ingredients together. Let saute for 4 minutes.
Add 3 Cups Whole Milk, 1/2 Cup Heavy whipping Cream, 1 teaspoon Tony Chachere’s Creole Seasoning, 1 teaspoon of Chef Paul’s Seafood Magic and 1 Teaspoon Cayenne Pepper. Stir all ingredients together. Let come to a slight simmer.
Turn down to med low heat, simmer for 8 minutes or until mixture has thickened.
Add 1/4 Cup Parmesean cheese. Stir.
Add the can of Corn (drained) and 1 pound Crawfish, salt/pepper to taste. Stir all ingredients together. Let come to a simmer then simmer for 6 minutes.
OPTIONAL: If chowder is not desired thickness, make a blonde roux with 2 T veg oil and 2 T flour, add to chowder. Season with more Tony's or red pepper if desired.
Original Verion of recipe here.
