Crawfish, Corn & Potato Chowdery Bisque

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.