Smoked Corn and Crawfish Chowder
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Thursday, 23 June 2011 18:26
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6 ears sweet corn 2 pounds cooked crawfish tails 1 cup cubed smoked ham ¼ cup melted butter 4 cups diced potatoes 1 cup chopped onions 1 cup chopped celery 1 cup chopped red bell pepper ¼ cup minced garlic 6 cups chicken stock 2...

 

  • 6 ears sweet corn
  • 2 pounds cooked crawfish tails
  • 1 cup cubed smoked ham
  • ¼ cup melted butter
  • 4 cups diced potatoes
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • ¼ cup minced garlic
  • 6 cups chicken stock
  • 2 16-ounch cans cream style corn
  • 2 cups heavy whipping cream
  • 1 tsp marjoram
  • ¼ cup chopped chives
  • ¼ cup chopped parsley
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tsp Louisiana Hot Sauce
  1. Preheat outdoor smoker and place corn and crawfish in baking pan with 1” lip; smoke for 35-40 minutes until crawfish have a definite smoked flavor
  2. Remove kernels from cob using a sharp knife; set aside
  3. Into a stock pot boil the stripped cobs with the chicken stock for 20 minutes to give smoked flavor to stock; strain stock and set aside
  4. Into same pot, cleaned and dried, melt butter over medium high heat, add ham, potatoes, onions, celery, bell pepper and garlic; sauté 3-5 minutes until vegetables are wilted
  5. Add smoked corn and half of the crawfish and the stock; bring to rolling boil, reduce to simmer and cook until potatoes are tender, about 30 minutes
  6. Add cream style corn, heavy whipping cream, marjoram, chives, and parsley; continue to simmer for 20 minutes
  7. Add remaining crawfish tails, salt, pepper, and hot sauce; heat and serve

Serves 10-12

 

Last Updated on Wednesday, 06 July 2011 04:12