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Crawfish Chowder
It is a snowy night in Brooklyn and I was in the mood to make a chowder, for the first time. This recipe was great but I made a couple of modifications: first, instead of crawfish I used about 2lbs of shrimp, I added them in at the end during the low boil. I omitted the extra 1/2 pound of butter and used a frozen 16oz package of corn instead of the can of corn that the recipe called for. Finally, I seasonsed the chowder with freshly ground black pepper and Old Bay seafood seasoning. Would make this chowder again!
1 user found this review helpful
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Reviewed On:
Jan. 10, 2009
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