6 slices peppered bacon, diced
1 onion, diced
4 ribs celery, diced
2 leeks, sliced in tow lengthwise, washed well and sliced across thinly
3 garlic cloves, minced
1 1/2 cups fish or chicken broth
1 pound bag frozen shoe peg corn, drained
1 14 3/4 ounce can creamed corn
2 potatoes, diced small to medium
1 teaspoon Cajun seasoning
1/8 to 1/2 teaspoon red pepper flakes
1 1/2 to 2 pounds fresh or frozen crawfish tails, peeled and cooked
2 cups half and half cream
3 tablespoons butter
2 tablespoon cornstarch, plus 3 tablespoons water (mix together)
1/2 teaspoon salt
1 scant handful fresh parsley or 1 tablespoon dried
In a heavy bottom stock pot, fry the bacon until crisp. Remove and drain on paper towels. Set aside.
Add the onions, celery, leeks and garlic to the bacon grease in the stock pot. Saute until tender.
Add the stock, corn and potatoes.
Bring to a boil, turn down heat and continue to cook until the potatoes are fork tender.
Add the seasonings, crawfish and bacon to the pot and turn heat to low.
Add butter and stir to until melted. Slowly pour in cream and seasonings.
Stir in cornstarch mixture and stir until chowder thickens.
Simmer chowder for 20 minutes on low heat, stirring often.
Serve with crusty bread.
Recipe adapted from Southernfood.com