Corn Crawfish And Andouille Chowder Recipes
ANDOUILLE SAUSAGE AND CORN CHOWDER
This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!
Provided by Wyattdogster
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
- Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g
CRAWFISH CHOWDER
I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.
Provided by STKA
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g
CRAWFISH BOIL CHOWDER
I made this up after looking at all the leftover corn and potatoes (and crawfish) from our last crawfish boil. The leftovers just screamed "USE US!" so I did. I usually have leftover Andouille, onion, garlic, corn, and potatoes in addition to the crawfish. If I have other stuff leftover, like mushrooms, I throw that in the stock. The good thing is, if you had anybody worth his salt actually doing the boiling, all that residual spice from the boil will come out in the chowder, so you shouldn't have to season at all!
Provided by spaghetti_soprano
Categories Chowders
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
- Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
- Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
- Stir in parsley.
- Serve with hot bread and enjoy!
Nutrition Facts : Calories 612.9, Fat 33.4, SaturatedFat 18.9, Cholesterol 396.6, Sodium 243.6, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 44.4
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