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Ingredientes
- 4 x ears corns, husks and silk removed
- 3 c. chicken broth or possibly stock
- 1 c. water, plus additional as needed
- 1 x to 2 Tbsp. vegetable oil, or possibly as necessary
- 6 ounce fully cooked Andouille sausage links, each halved lengthwise, then
- Â Â cut
- Â Â into 1/4 inch slices
- 1 med onion, diced
- 2 stalk celery, cut into 1/4 inch slices
- 1 med green bell pepper, seeded and cut into 1/4- to 1/2 inch squares
- 1Â 1/2 Tbsp. all-purpose flour
- 1 lb all-purpose russet or possibly Yukon Gold potatoes, peeled and cut into
- 3/4 x inch
- Â Â cubes
- 4 ounce cooked crawfish tails
- Â Â Salt and freshly grnd black pepper to taste
- 1 c. whipping cream
Direcciones
- If desired your chowder spicy, this is the recipe for you. Andouille sausage is available both fresh and fully cooked; for this chowder, I use the fully cooked version. Cooked crawfish tails are available, either frzn or possibly thawed, in the fish case of many supermarkets.
- Working with 1 ear of corn at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob. Reserve both the kernels and the cobs.
- Break each shaved cob in half. In a medium pot over medium heat, bring the cobs, broth and 1 c. water to a boil. Reduce the heat to medium low. The broth should maintain a gentle simmer.
- While the broth simmers, in a large pot over medium heat, heat 1 Tbsp. of the oil. Add in the sausage and cook till lightly browned, about 5 min.
- Leave the sausage in the pot and pour off all but 1 Tbsp. of the drippings.
- Reserve excess drippings. Add in the onion, celery and bell pepper to the sausage in the pot and cook, over medium heat, till the vegetables soften, 8 to 10 min.
- Add in 1 Tbsp. of the reserved drippings and sprinkle the mix with the flour. Cook, stirring constantly, till the flour is completely incorporated, 1 to 2 min.
- Remove the cobs from the broth and throw away. Measure the broth. If you have less than 3 c., add in as much water as necessary to measure 3 c.. To the sausage and vegetables in the pot, add in the broth, reserved corn kernels, potatoes, crawfish and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook till the potatoes are tender, 10 to 15 min.
- Meanwhile, in a small pan over medium heat, heat the cream just till bubbles start to create around the edge of the pan. Reduce the heat to medium-low so the cream does not boil; cook till the cream has reduced by half.
- Remove the soup from the heat. Stir in the reduced cream and set aside for 20 min. Taste and adjust the seasoning accordingly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2212g | |
| Calories 1717 | |
| Calories from Fat 907 | 53% |
| Total Fat 101.9g | 127% |
| Saturated Fat 47.67g | 191% |
| Trans Fat 0.0g | |
| Cholesterol 415mg | 138% |
| Sodium 2596mg | 108% |
| Potassium 4138mg | 118% |
| Total Carbs 138.74g | 37% |
| Dietary Fiber 17.0g | 57% |
| Sugars 14.99g | 10% |
| Protein 68.15g | 109% |
