Southwestern Crawfish Corn Chowder
Ingredients
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1/2 cup butter
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2 tablespoons all-purpose flour
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1 (7-ounce) can salsa verde*
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1 small onion, chopped
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3 green onions, chopped (including green parts)
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1 tablespoon minced garlic
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4 cups half-and-half
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2 tomatoes, diced
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2 15-ounce cans cream-style corn
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2 11-ounce cans Mexican corn
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2 10.75 cans cream of potato soup
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2 cups chicken stock
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2 teaspoons chopped fresh thyme
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1 teaspoon salt
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1 teaspoon Creole seasoning
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1 teaspoon ground black pepper
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1/2 teaspoon cayenne pepper
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2 16-ounce packages crawfish tail meat
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Garnish: chopped fresh chives
Directions
1.
In a large stockpot, melt butter over low heat. Stir in flour. Cook for approximately 5 minutes, stirring constantly, to make a light roux
2.
Add salsa, onions, and garlic. Cook until onions are wilted, stirring constantly. Add half-and-half, tomatoes, corn, soup, and stock. Add thyme, salt, seasoning, pepper, and cayenne. Stir to blend. Cook over medium heat for 20 minutes.
3.
Add crawfish and cook for an additional 20 minutes.
4.
Garnish with chopped fresh chives, if desired.
Note:
*Salsa verde is a green salsa, typically made from tomatillos, green chiles, and cilantro. It is available in the Hispanic foods section of most supermarkets.
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