Courtney's Crawfish Chowder

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CourtneyMYoung 0

"A chunky and creamy crawfish soup with a Cajun kick!"
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Ingredients

55 m servings 328 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
  2. Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.

Footnotes

  • Cook's Note:
  • This is great with oyster crackers! It's also even better left over! Cayenne pepper or other red pepper seasonings can be substituted for the Cajun seasoning. Just be careful with children as this dish can be very spicy depending on the seasoning used!

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