Fresh corn seafood chowder
Yield: 1 Servings
Ingredients:
- 2 c Fresh corn -- parboiled and Removed from cob
- 6 sl Bacon
- 2 tb Butter
- 5 tb All-purpose flour
- 2 1/2 c Chicken broth
- 1 cn Crab meat
- 1 1/2 c Fresh shrimp -- peeled and Deveined
- 1 1/2 c Crawfish tails
- 2 1/2 c Half & half
- 1 c Onion -- finely chopped
- 1 ts Seafood seasoning
Instructions:
Salt and pepper to taste 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. ~ - - - - - - - - - - - - - - - - - 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
