Fresh corn seafood chowder

1 Servings

Ingredients

Quantity Ingredient
2 cups Fresh corn -- parboiled and
Removed from cob
6 slices Bacon
2 tablespoons Butter
5 tablespoons All-purpose flour
2½ cup Chicken broth
1 can Crab meat
1½ cup Fresh shrimp -- peeled and
Deveined
1½ cup Crawfish tails
2½ cup Half & half
1 cup Onion -- finely chopped
1 teaspoon Seafood seasoning
Salt and pepper to taste

Directions

Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring with a wire whisk. Add broth and milk, stirring rapidly with whisk.

Cook for about 10 minutes. In another pot, melt butter, add celery and onions. Cook briefly until vegetables are transparent. Add crawfish and smother for about 5 minutes. Add to milk mixture. Add corn, crabmeat, shrimp and seasoning. Continue simmering for about 10 minutes. If too thick, add more half & half. Add crumbled bacon.

~ - - - - - - - - - - - - - - - - - NOTES : Festival: Louisiana Corn Festival; June 9-11, 1995 Recipe: Vickey Ryland Contact: Vickey Ryland Address: 406 S. Sewell, Bunkie, LA 71322 Phone: 318-346-6318

Recipe By : LA Festivals

From: owner-Mm-Recipes@... O

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