Fresh Corn Seafood Chowder Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Fresh corn, parboiled and
Removed from cob,
6 slice: Bacon,
2 tbsp: Butter,
5 tbsp: All-purpose flour,
2 1/2 cup: Chicken broth,
1 can: Crab meat,
1 1/2 cup: Fresh shrimp, peeled and
Deveined,
1 1/2 cup: Crawfish tails,
2 1/2 cup: Half & half,
1 cup: Onion, finely chopped
1 tsp: Seafood seasoning,
Salt and pepper to taste,
Directions:
Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring
with a wire whisk. Add broth and milk, stirring rapidly with whisk.
Cook for about 10 minutes. In another pot, melt butter, add celery
and onions. Cook briefly until vegetables are transparent. Add
crawfish and smother for about 5 minutes. Add to milk mixture. Add
corn, crabmeat, shrimp and seasoning. Continue simmering for about 10
minutes. If too thick, add more half & half. Add crumbled bacon.
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NOTES : Festival: Louisiana Corn Festival; June 9-11, 1995 Recipe:
Vickey Ryland Contact: Vickey Ryland Address: 406 S. Sewell, Bunkie,
LA 71322 Phone: 318-346-6318
Recipe By : LA Festivals
From: owner-Mm-Recipes@idiscover.Net O
Source from luhu.jp
with a wire whisk. Add broth and milk, stirring rapidly with whisk.
Cook for about 10 minutes. In another pot, melt butter, add celery
and onions. Cook briefly until vegetables are transparent. Add
crawfish and smother for about 5 minutes. Add to milk mixture. Add
corn, crabmeat, shrimp and seasoning. Continue simmering for about 10
minutes. If too thick, add more half & half. Add crumbled bacon.
~ - - - - - - - - - - - - - - - - -
NOTES : Festival: Louisiana Corn Festival; June 9-11, 1995 Recipe:
Vickey Ryland Contact: Vickey Ryland Address: 406 S. Sewell, Bunkie,
LA 71322 Phone: 318-346-6318
Recipe By : LA Festivals
From: owner-Mm-Recipes@idiscover.Net O
Source from luhu.jp