A bold and creamy Cajun-inspired chowder brimming with tender crawfish, sweet corn, and zesty flavors. Perfect for a cozy meal that warms you up inside and out.
Ingredients😋😋
Base and Roux:
1 stick (8 tbsp) butter or margarine
2 tbsp all-purpose flour
Vegetables and Seasonings:
1 onion, chopped
1 small bell pepper, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
½ cup fresh parsley, chopped
½ cup green onions, chopped
2 tsp Cajun seasoning
Black pepper, to taste
Liquids and Creamy Base:
1 quart milk or cream
2 cans cream-style corn
1 (15 oz) can whole kernel corn, drained
1 (10 oz) can cream of potato soup
Seafood and Optional Add-ins:
1–2 lbs peeled crawfish tails (or substitute shrimp or crab)
4 medium red potatoes, parboiled and diced (optional)
Optional Garnish:
Extra parsley
Smoked paprika
Crusty bread or crackers
Instructions😋😋
Step 1: Prepare the Roux Base
In a large pot over low heat, melt the butter.
Stir in the flour, whisking until smooth. Cook for 1–2 minutes to remove the raw flour taste, creating a light blond roux.
Step 2: Sauté the Vegetables
Add the chopped onion, bell pepper, celery, and garlic to the pot.
Cook for about 15 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 3: Simmer the Chowder Base
Stir in the cream-style corn, whole kernel corn, milk or cream, and cream of potato soup.
If using, add the parboiled potatoes for extra heartiness.
Season with Cajun seasoning and black pepper.
Cook over medium-low heat for 30 minutes, stirring often to prevent scorching.
Step 4: Add the Seafood
Stir in the crawfish tails, fresh parsley, and green onions.
Let the chowder simmer for another 10 minutes, allowing the flavors to meld together.
Step 5: Serve and Garnish
Ladle the chowder into bowls and garnish with additional parsley.
Sprinkle smoked paprika on top for a pop of color and a touch of smokiness.
Serve warm with crusty bread or crackers on the side.
