When it comes to heartwarming comfort food perfect for any season, Crawfish and Corn Chowder stands out. This dish is a celebration of flavor, combining sweet corn with the unique taste of crawfish in a creamy soup base, making it a beloved choice for both quiet evenings and festive gatherings.
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A Brief History
Crawfish and Corn Chowder is deeply embedded in the culinary traditions of the Southern United States, particularly Louisiana. The dish’s heritage dates back to when Native Americans first used crawfish, and it was later popularized by Cajun and Creole cooking techniques. The introduction of corn into the chowder is a nod to the staple ingredients of Southern farmers. Traditionally more common during the crawfish season in spring and early summer, advancements in food preservation have made this chowder one of my year-round comfort dishes.
Key Ingredients
Butter: Used for sautéing, butter is essential for building a rich, flavorful foundation.
Holy Trinity: Consisting of onions, celery, and bell peppers, this trio is critical for creating a flavorful aromatic base that defines many classic southern dishes.
Corn: Adds a natural sweetness and texture contrast, enhancing the overall complexity of the chowder.
Crawfish: The star of the dish, crawfish brings a distinctive, mildly sweet seafood flavor.
Cream of Shrimp: This ingredient enriches the chowder, deepening its seafood essence. Since it is harder to find outside of the south, cream of mushroom or cream of potato are good alternatives.
Heavy Cream: Introduces a lush, creamy texture, transforming the broth into a velvety delight.
Southern Made Creole Seasoning: This spice blend adds a burst of flavor in every bite in the perfect way.
Tasty Alternatives
While crawfish is traditional, there are excellent substitutions that can be made:
Crab: Using lump crab meat offers a luxurious and sweet option, seamlessly fitting into the creamy chowder base. This is a very popular dish as well, but a bit more pricey.
Shrimp: A more accessible choice, shrimp provides a similar texture and a delightful seafood flavor that complements the creamy, sweet corn.
Perfect Pairing
Enhance your Crawfish and Corn Chowder experience with these ideal accompaniments:
Crusty Bread or Crackers: Perfect for dipping, a slice of crusty bread crackers go well with the creamy chowder.
Green Salad: A simple salad dressed with a light vinaigrette can cleanse the palate and balance the richness of the chowder.
Jalapeno Cornbread: For a touch of heat, serve with a side of jalapeno cornbread, adding a spicy contrast to the sweet chowder.
FAQ
Q: Can I freeze Crawfish and Corn Chowder?
A: Yes, it can be frozen, but for the best texture, freeze it without the heavy cream and add the cream when reheating.
Q: How can I thicken the chowder?
A: Thicken the chowder by whisking together equal parts cornstarch and water, then stir this mixture into the boiling chowder until thickened. You can also create a blonde roux after melting the butter with 2 tbs of all purpose flour and continue the recipe as directed.
Q: What’s the best way to reheat the chowder?
A: The best method is to gently reheat the chowder on the stove over low heat, stirring frequently to avoid any separation in the cream.
Q: What can I use in place of Cream of Shrimp?
A: Cream of Mushroom and Cream of Potato are good alternatives but lack that seafood taste that I personally desire. They are still great options.
Crawfish and Corn Chowder is more than just a meal—it’s a rich, comforting experience meant to be savored. Whether you’re looking for warmth on a chilly day or a special dish for gathering, this chowder promises satisfaction in every spoonful.
Crawfish and Corn Chowder
Course: Appetizers, SoupsCuisine: cajun, creole10
servings20
minutes40
minutesIngredients
8 tbs unsalted butter
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
1 tbs garlic paste
1 1/2 c chicken broth
10 1/2 oz can Campbell’s Cream of Shrimp
2 1/2 c heavy cream
15 oz can creamed corn
1 medium russet potato, peeled and diced
3 fresh corn on the cob, kernels removed
1 tbs Worcestershire sauce
1/2 tsp concentrated liquid seafood boil
2 tsp Southern Made Creole Seasoning
24 oz Louisiana crawfish tails
1/3 c green onion
Directions
- In a large pot over medium heat, melt butter. Once melted, add in the onion, bell pepper and celery. Sauté for 5 minutes or until tender. Squeeze in garlic paste and sauté for an additional 30 seconds.
- Pour in chicken broth, cream of shrimp, heavy cream, creamed corn, potatoes, corn kernels, Worcestershire sauce, concentrated liquid seafood boil, and Southern Made Creole Seasoning. Remember, “If you ain’t sneezing, it ain’t seasoned!” Stir until well combined and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 30 minutes, covered, stirring occasionally.
- Remove the cover and add in crawfish tails. Stir in for an additional 5 minutes to warm up. The crawfish are already cooked through.
- Remove from heat and mix in green onions.
- Serve in a bowl, garnish with more green onion and just like my name, you’re all done!
Notes
- If you cannot find cream of shrimp, cream of mushroom or cream of potato are good alternatives.
