A casual conversation prior to a cold front and the Super Bowl turns to food. No shocker here. Thankful for friends that always have the perfect recipes at the right time. Deidra has four children and is an amazing cook. She shared with me that her children are now very much an active part of the kitchen. I loved hearing stories that her three girls are such big helpers. This chowder is her latest favorite and couldn’t resist passing this on.
Ingredients
1/2 cup butter
1 1/2 cup sour cream
1 quart half-&-half
1 large onion diced
5 celery stalks diced
2 bell peppers diced (I use 1 yellow or orange and 1 red)
2 cans cream style corn
2 cans corn -drained
2 cans cream of potato soup
2lbs. raw shrimp peeled and deveined
1 pkg. Frozen crawfish tails thawed
1 pkg. imitation Crab meat chunky style (I used real crab meat once and it doubled the cost of the soup!)
2 cap fulls of liquid crab boil
Salt & pepper
Tony Chachere’s creole seasoning to taste
Use a minimum 9 quart stock pot. Melt butter, add salt and pepper, and sauté onion, celery, and peppers over medium/high heat for about 10 minutes or until soft. Add shrimp and cook for 3-5 minutes or until pink. Add all canned ingredients and thawed crawfish tails and stir until a slow boil is reached (about 10 minutes max). Add sour cream, half & half, and crab boil. Bring to a boil and decrease heat to low and stir constantly for 30 minutes. Add Tony Chachere’s seasoning to taste and black pepper. Cover and let sit for 2 hours. Add crab meat and warm through again.
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