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Crawfish-Corn Chowder

Serves: 7
Total Calories: 358

Ingredients

1 (12-ounce) package bacon, crisply cooked, crumbled and drippings reserved
2 cups potatoes, peeled and diced
1 cup onion, diced
2 tablespoons butter
2 pints half and half
2 (16-ounce) cans creamed corn
1 tablespoon creole seasoning
Optional:
1 teaspoon hot pepper sauce
1 pound frozen crawfish tails or uncooked medium shrimp, peeled

Directions:

Place 4 tablespoons reserved drippings in a soup pot. Sauté potatoes and onion for about 15 minutes, until golden. Stir in butter, half-and-half, corn, seasoning and hot sauce, if using. Add crumbled bacon to chowder. Cook over medium heat until potatoes are tender, 20 to 30 minutes. Add crawfish or shrimp and simmer for another 15 to 20 minutes; do not overcook.

Nutritional Facts:

Serves: 7
Total Calories: 358
Calories from Fat: 238

This Crawfish-Corn Chowder recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.


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