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Title: Corn Chowder with Crawfish Categories: Soup Yield: 8 Servings 2 qt "Chicken Soup Stock" or -canned chicken broth 1 md Yellow onion; diced 4 tb Butter or olive oil 4 tb Flour 2 c Unpeeled potatoes; diced -in 1/4-inch pieces 1 Bay leaf 2 c Half-and-half 8 Ears fresh corn; scraped -from the cob -or- 1 pk (20-oz) frozen corn -kernels; & 1 cn (17-oz) creamed corn 1 lb Crawfish tail meat; cooked 4 tb Chopped parsley for garnish 3 Hard-boiled eggs; sliced SERVES 8-10 Although this delicious soup is just perfect for a cold winter evening, I made it one day in July and enjoyed it even in the summer heat. It seems that we are getting back to making soup, a food product that our forefathers and foremothers practically lived on. Place the chicken stock in a 6-quart kettle and put it on to heat. In a small frying pan saut‚ the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. I like a bit of extra pepper in this dish. Finally, add the crawfish meat and heat for just a moment. Serve, garnished with the parsley and sliced eggs. From Archive, http://www.erols.com/hosey. |