Spicy Corn and Crawfish Chowder

Post 11-5-16

November is here and our attention has turned to the Fall season. Leaves are changing and finally falling. The weather has turned cool. Well, Hades has left us here on the Gulf Coast, but it is not cool.  I am still sporting sandals, short sleeves and paddling. I won’t even think about sweaters until later in the year.

A day paddling is a day well spent
A day paddling is a day well spent

Fall events are happening everywhere. Many events are taking advantage of the nice weather outdoors.

For an indoor outing, Fairhope has the Film Festival. It is about to start ramping up. The Festival starts November 10 and ends November 13. They have a large offering of movies from comedy, documentary, narrative, drama, thriller and shorts. Tossed in you will also find Panel Discussions and a cocktail event or two. Support the arts. Check it out at www.fairhopefilmfestival.org

This time of  year, when the weather is turning cooler, soup is the answer. A quick review of the items on hand, called for a Corn and Crawfish Chowder.  Shout out to Alexa for Ray LaMontagne.

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Spicy Corn and Crawfish Chowder
Print Recipe
This is a spicy chowder that it a great addition to any meal. Or serve with a side salad, crusty French Bread and a glass of vino.
Servings Prep Time
6 People 20 minutes
Cook Time
30-45 minutes
Servings Prep Time
6 People 20 minutes
Cook Time
30-45 minutes
Spicy Corn and Crawfish Chowder
Print Recipe
This is a spicy chowder that it a great addition to any meal. Or serve with a side salad, crusty French Bread and a glass of vino.
Servings Prep Time
6 People 20 minutes
Cook Time
30-45 minutes
Servings Prep Time
6 People 20 minutes
Cook Time
30-45 minutes
Ingredients
Servings: People
Units:
Instructions
  1. In a stock pot on medium melt butter. Add in flour and stir well.
  2. Mixture will start to bubble. Continue cooking until French Roux resembles a caffe latte color. Stir consistently during this stage of cooking.
  3. Once the desired color is reached. Add in the bell pepper, onions, celery. garlic and stir well. Cook for 2-3 minutes.
  4. Add in shrimp stock and tomatoes. Cook for 10 minutes.
  5. Add in the sweet potatoes, corn, spices and cook for 15 minutes.
  6. Add in the crawfish tails, sausage and cook for 5 minutes. Taste and adjust for your flavor palette. Pour in evaporated milk and reduce to a low heat. Simmer for 15 minutes.
Recipe Notes

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Author: Mimi

I have a love affair with food, entertaining, travel and music. This site is a vehicle for me to share my journey of food. Traveling allows exposure to all types of cooking. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Copyright 2016 by Mimi

2 thoughts on “Spicy Corn and Crawfish Chowder”

  1. I’m definitely going to enjoy this chowder. I’ve already shared it with Zaidely & Kevin. They love the Crawfish Pies!!! Thanks, Mimi 😘

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