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Corn and Crawfish Chowder

Serves: 7
Total Calories: 280

Ingredients

1 stick margarine
2 tablespoons flour
1 onion, chopped
1 pound crawfish
1 quart milk
2 (15-ounce) cans cream-style corn
Tabasco to taste
1 (15-ounce) can whole-kernel corn
1 (10 3/4-ounce) can cream of potato soup
1/2 teaspoon Ac`cent
1/2 teaspoon Worcestershire sauce
1/4 cup grated provolone cheese
1/4 cup chopped shallot
Seasoned salt to taste

Directions:

Blend together margarine and flour over low heat. Add onion; sauté until wilted. Add remaining ingredients and cook on medium heat 40 minutes.

Nutritional Facts:

Serves: 7
Total Calories: 280
Calories from Fat: 88

This Corn and Crawfish Chowder recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.


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