Spicy Corn and Crawfish Chowder and November arriving has our attention focused on Fall season. Leaves are changing and finally falling. Our weather has turned cool. Well, Hades has left us here on the Gulf Coast, but it is not cool. On the Gulf Coast we are able to still wear sandals, short sleeves and paddle boarding is still an option. I won’t even think about sweaters until later in the year.
Fall events are happening everywhere. Many events are taking advantage of the nice weather outdoors. For an indoor outing, Fairhope has the Film Festival. It is about to start ramping up. Fairhope Film Festival starts November 10 and ends November 13.
From a huge collection of movies that include comedy, documentary, narrative, drama, thriller and more will be at your disposal. Tossed in you will also find Panel Discussions and a cocktail event or two. Panel discussions have been my favorite every year. I love learning about behind the scenes of writing, creating, filming, shopping locations etc.
Support the arts. Check it out at www.fairhopefilmfestival.org. Great local event that is family friendly for teenagers and adults. Check subject matter before making a movie choice decision and taking your child. Buying a ticket is a great way to support arts and Fairhope Community.
During Fall when the weather is turning cooler, soup is the answer. A quick review of the items on hand, called for a Corn and Crawfish Chowder. Soup that you will want to cook again.
Shout out to Alexa for Ray LaMontagne. I love his music and great to cook with. And in a libation and voila, I’m smiling.
| Servings | Prep Time |
| 6 People | 20 minutes |
| Cook Time |
| 30-45 minutes |
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This is a spicy chowder that it a great addition to any meal. Or serve with a side salad, crusty French Bread and a glass of vino.
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- 4 Tablespoon Butter
- 4 Tablespoon All-Purpose Flour
- 1 1/3 Cup Bell Pepper
- 1 1/3 Cup Onion
- 1 Cup Celery
- 3/4 Cup Tomato
- 1 1/3 Cup Corn, Whole Kernel
- 2 Tablespoon garlic Chopped
- 4 Cups Shrimp Stock
- 2 Small Sweet Potato Peeled and Diced
- 1 Pound Crawfish Tails Thawed
- 15 Ounce Evaporated Milk
- 4 Teaspoon Ground Shrimp Powder
- 1 Teaspoon Herbes de Provence
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Salt
- 4 Turns Pepper Grinder
- 1/2 Cup Sausage Cooked and diced
- In a stock pot on medium melt butter. Add in flour and stir well.
- Mixture will start to bubble. Continue cooking until French Roux resembles a caffe latte color. Stir consistently during this stage of cooking.
- Once the desired color is reached. Add in the bell pepper, onions, celery. garlic and stir well. Cook for 2-3 minutes.
- Add in shrimp stock and tomatoes. Cook for 10 minutes.
- Add in the sweet potatoes, corn, spices and cook for 15 minutes.
- Add in the crawfish tails, sausage and cook for 5 minutes. Taste and adjust for your flavor palette. Pour in evaporated milk and reduce to a low heat. Simmer for 15 minutes.
Mimi, it’s cool today here. I’m thinking about this chowder but no crawfish around here. Do you think shrimp would suffice?
Yes, shrimp may be swapped out. I haven’t tried this yet with this recipe but it should work as well. The crawfish does add a bit more fat and flavor. You may adjust the taste with additional seasonings or add in butter or bit of cream.
I’m definitely going to enjoy this chowder. I’ve already shared it with Zaidely & Kevin. They love the Crawfish Pies!!! Thanks, Mimi ?
Let me know what you think. Enjoy!