William Pollock's Eat Happy: Genesee Store Cajun Crawdad Corn Chowder

Notes

I am glad I find myself far, far away from Genesee as you'd find myself have moved right across from the store and gained some three hundred additional pounds. Mighty tasty but dang, call your doctor beforehand.

The paper allows as you could use lump crab meat in place of the crawdad and provides another excuse to pack it in when its in season. This recipe will make you want to seek out some mudbugs though.

Ingredients

4	large russet potatoes, peeled and diced
1 1/2 quarts	light stock (clam, fish, vegetable, chicken)
1	large onion, peeled and diced
5	celery ribs, chopped
1 cup	fresh Italian parsley, chopped
2 cups	corn kernels
1 lb	crawdad or lump crab
2 Tbl	chopped garlic, freshly prepared
1 pint	heavy cream
1/4 lb	butter
1/2 cup	bacon drippings, about one pound's worth of rendering
1/2 cup	white flour

Seasonings
1/2 cup	white wine
2	bay leaves
1 Tbl	thyme
1 Tbl	Old Bay seasoning
1 Tbl	file gumbo powder, optional
	cayanne and/or white pepper, to taste

Preparation

Boil potatoes until tender in stock of choice. Saute onion, celery and parsley with the "Seasonings" as listed. Celery will be softened but not mushy when the cooking is complete. When potatoes have softened, add the saute, corn and crawdad/crab and garlic.

Heat the mixture until boiling and then add cream. In the still-remnanty saute pan bring together butter, becon drippings and flour to form a roux. Bring roux to simmer, stirring constantly. Combine with stock and bring to a boil before simmering on low until one hour before serving.

Primary Category:

Main Dishes

Seconary Categories:

**New06
Needs Research
Pork Chops
Makes You Fat

Source:

Chester Progressive: Chase off the chill with simmering pots of chowder and chili, page 1B, 25 Feb 2009.