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Corn & Crawfish Chowder

Corn & Crawfish Chowder

Featuring Custom Culinary® Gold Label Seafood Base, Corn & Crawfish Chowder brings together the flavors of onions, celery, garlic, sweet corn, thyme, roux, crawfish, and cream. A robust combination of hearty flavors that bring warmth any time of the year.

Made with

  • Gold Label Seafood Base

Chef's Tip

Executive Chef Eric Cartwright, of the University of Missouri, won our 2014 Think Fresh Soup Recipe Contest with this recipe.

*Prepared Roux = equal amounts of flour and butter, cooked until a light blond color, cooled.

What You'll Need

Yield: 8 1/2 quarts

Amount Ingredients
2 tbsp. Olive Oil
2 cups Onions, Yellow, Diced
2 cups Celery, Diced
2 tbsp. Garlic, Minced
24 oz. Sweet Kernel Corn
1 tbsp. Thyme Leaves, dry
4 oz. Custom Culinary® Gold Label Seafood Base
4 qts. Water
2 qts. Heavy Cream
5 oz. *Prepared Roux
3 lbs. Crawfish Tail Meat, Cooked
  Salt
  Pepper

Preparation

  1. In an 8 quart soup pot over medium high heat, saute onions, celery, and garlic in olive oil for 3-5 minutes until vegetables are tender but not browned.
  2. Add half the corn and all of the thyme and continue cooking 1-2 mintues.
  3. Add water 2 quarts of water and Custom Culinary® Gold Label Seafood Base, blend until base is dissolved. Bring to boil, lower heat and simmer 20-30 minutes.
  4. Puree soup with a blender or immersion blender.
  5. Add 1.5 quarts of water, heavy cream, and roux to thicken.
  6. Bring to a boil and simmer 15-20 minutes.
  7. Add remaining sweet corn and crawfish tail meat.
  8. Adjust seasoning with salt and pepper to your desired taste.