Corn Crab & Crawfish Bisque or Chowder

• Meat

  • 1/2 lb Bacon, crisp fried

• Seafood

  • 1 lb Crawfish tails w
  • 1 lb Lump or special claw crabmeat

• Produce

  • 1/2 Bell pepper
  • 1 Celery stalk
  • 1 can(s Corn, whole kernel
  • 2 can(s Creamed corn
  • 1 tsp Garlic
  • 1 bunch Green onions, thin and divided
  • 1 Onion, small
  • 2 lb Russet potatoes

• Canned Goods

  • 16 oz Chicken broth, homemade or low sodium canned

• Condiments

  • 1/2 tsp Lea & perrin worchestershire sauce

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 5/8 cup Flour
  • 1 Salt

• Dairy

  • 1 cup Heavy cream
  • 1 cup Milk

• Beer, Wine & Liquor

  • 1/4 cup Sherry

Found on justapinch.com

Description

Ingredients

• 2 lb russet potatoes, peeled and cubed (only for chowder)
• 1/2 lb bacon, fried crisp, drained and crumbled
• 1/2 c + 2 tbsp. flour
• 16 oz homemade or low sodium canned chicken broth
• 2 can(s) creamed corn
• 1 can(s) whole kernel corn, drained
• 1 bunch green onions, sliced thin and divided
• 1 small onion, minced
• 1 celery stalk, minced
• 1 tsp garlic, minced
• 1/2 bell pepper, diced
• 1 c heavy cream
• 1 c milk
• 1/4 c sherry
• 1/2 tsp lea & perrin worchestershire sauce
• 1 lb crawfish tails w/fat (louisiana crawfish - dont use chinese)
• 1 lb lump or special claw crabmeat, picked through for shells
• 1/2 tsp cayenne pepper (or more to taste)
• salt, & white pepper, to taste

Directions

• 1Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds. 2Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency. 3Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste. 4Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy! 5*NOTES: Remember - if you cant get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.