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Crawfish Corn Chowder
This is Mickey LeMoine's recipe and it is simple and fabulous!
2 lbs of peeled crawfish
4 cups of corn
1 stick butter
1 cup all purpose flour
¼ cup chopped celery
½ cup chopped onions
1 quart half and half
1 quart milk
Season-um-up to taste
Heat butter, celery, and onion until vegetables are translucent. Start adding flour till all butter is completely absorbed.
Begin adding half and half and stir. You will notice a smooth mixture forming. If mixture is too thick add milk.
Add corn and crawfish and cook for 20 minutes.
Season-um-up to taste.
After bisque is served apply shredded cheese on top.