Ingredients
Cajun Chowder
- 12 oz Crawfish Tails or 1lb Shrimp, tails removed
- 1 tsp Kosher Salt more to taste
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Dried Thyme
- 1 tsp Cayenne Pepper
- 5 Slices of Bacon
- 2 tbsp Unsalted Butter
- 1 tbsp Garlic minced
- ½ medium Yellow Onion chopped
- ¼ cup Green Onions sliced
- 2 cups Sweet Corn Kernels
- 3 ½ tbsp All-Purpose Flour
- 4 cups Chicken Broth
- ¾ cups Heavy Whipping Cream
- 1 lb Yellow Potatoes small-medium (schmedium) diced
Grilled Cheese Croutons
- 4 slices Sourdough Bread
- 2 slices Provolone Cheese
- 2 tbsp Unsalted Butter
Instructions
- Preheat oven to 350 degrees
- In a large pot on medium to high heat, cook bacon on both sides until crispy. Drain pieces on a paper towel lined plate.
- Melt your 2 tbsp butter on medium heat, then add in yellow onion and saute until fragrant, then stir in garlic, seasonings, and flour. Stir for 30 seconds.
- Add potatoes, broth, and ½ of green onions. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until potatoes are tender.
- While soup simmers, melt 2 tbsp butter and make grilled cheese sandwiches. Once done, cut each sandwich into 1 inch cubes, place on parchment lined cookie sheet and bake for 5 minutes
- Stir in corn, crawfish tails (or shrimp) then room temperature cream and simmer on low for 3-5 minutes. Season with more salt, to taste, Remove from heat and serve. Garnish with chopped bacon, remaining green onions, and grilled cheese croutons.
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