Crawfish, Corn & Potato Chowdery Bisque
This recipe is specifically for the leftovers from a crawfish or shrimp boil! We are in the New Orleans area so the crawfish, potatoes and Corn are boiled with a very spicy seasoning mix. With that said, at the end you will need to, “salt to taste”. We found that we needed about 2-3 teaspoons of Kosher Salt added after the cream, but everyone’s leftovers are seasoned differently, so do what tastes good to you.
Here’s the recipe.
In a big Dutch oven sauté:
1 stick of salted butter (not a diet food!)
1 yellow onion, diced
1 small red onion, diced
2 tablespoons fresh garlic,chopped
Once translucent, add in:
2 cups corn (leftover from the crawfish boil!)
3-4 tablespoons tomato paste
8 cups diced boiled potatoes (left over from the crashfish boil)
5 cups chicken broth
½ cup sweet port wine or sherry
Simmer on medium heat for an hour and then use a potato masher to mash up the potatoes a bit to a chowder consistency.
Then add in:
2 cups heavy cream
Top with freshly chopped green onions and serve with a good, fresh bread.
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