Name: Corn Crab And Crawfish Chowder
Cuisine: International
Ingredients: 2 lbs russet potatoes, peeled and cubed (only for chowder); 1/2 lb bacon, fried crisp, drained and crumbled; 1/2 cup flour, plus; 2 tablespoons flour; 16 ounces low sodium chicken broth; 2 (14 3/4 ounce) cans creamed corn; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 cup green onion, sliced thin and divided; 1 small onion, minced; 1/2 cup celery, minced; 1 teaspoon garlic, minced; 1/2 bell pepper, diced; 1 cup heavy cream; 1 cup milk; 1/4 cup sherry wine; 1/2 teaspoon Worcestershire sauce; 1 lb crawfish tail, with fat (louisiana crawfish, don't use chinese); 1 lb lump crabmeat, picked through for shells; salt; white pepper; red pepper

Ingredients

2 lbs russet potatoes, peeled and cubed (only for chowder)

1/2 lb bacon, fried crisp, drained and crumbled

1/2 cup flour, plus

2 tablespoons flour

16 ounces low sodium chicken broth

2 (14 3/4 ounce) cans creamed corn

1 (15 1/4 ounce) can whole kernel corn, drained

1 cup green onion, sliced thin and divided

1 small onion, minced

1/2 cup celery, minced

Corn Crab And Crawfish Chowder

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