Crawfish Chowder
Dive into a bowl of rich, creamy comfort with this irresistible Crawfish Chowder—a Southern-inspired classic that blends fresh, succulent crawfish tails with a medley of hearty vegetables and bold Cajun spices. This chowder begins with a savory base of crispy bacon, melted butter, and sautéed onion, celery, and red bell pepper, creating layers of flavor in every bite. Russet potatoes add a satisfying heartiness, while heavy cream lends a velvety texture that perfectly balances the smoky paprika and zesty Cajun seasoning. Finished with crumbled bacon and a sprinkle of fresh parsley, this one-pot wonder is the ultimate seafood indulgence for cozy weeknight dinners or special gatherings. Serve it warm, garnished to perfection, and watch this dish become your go-to comfort food favorite. Perfect for fans of luscious seafood creations and satisfying chowders!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 slices bacon
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups heavy cream
- 2 medium russet potatoes, peeled and diced
- 1 pound crawfish tails (cooked, peeled, and deveined)
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot, crumble it into pieces, and set aside. Leave about 2 tablespoons of the rendered bacon fat in the pot, discarding any excess.
Add the butter to the pot with the bacon fat and let it melt. Stir in the diced onion, celery, and red bell pepper. Cook for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Sprinkle the flour over the vegetables and stir to coat. Cook the flour for 2-3 minutes to remove the raw flour taste.
Slowly whisk in the chicken stock, making sure to break up any lumps of flour. Continue stirring until the mixture thickens slightly.
Add the diced potatoes to the pot and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Add the crawfish tails, cajun seasoning, paprika, salt, and black pepper. Let the chowder simmer on low for 10 minutes, stirring occasionally to prevent sticking.
Taste the chowder and adjust the seasoning, if needed. If the chowder is too thick, you can thin it with a little more chicken stock or cream.
Turn off the heat and stir in the crumbled bacon and fresh parsley.
Ladle the crawfish chowder into bowls and serve warm. Optionally, garnish with additional parsley or a sprinkle of paprika for presentation.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
