crayfish chowder

Crayfish Chowder Recipe

Christmas is always chaotic. Unwind and get comfortable with crayfish chowder recipe. This dish is perfect to warm you up and the ideal comfort for post-Christmas blues.

Serves 4
40 minutes
Difficulty: Medium

Ingredients

360g  Big Prawn Crayfish tails
6 rashers unsmoked streaky bacon, diced
45g butter
2 tbsps flour
2 leeks, finely sliced
300g potatoes, diced
500ml milk
5 tbsps single cream
1 tbspWorcestershire sauce
2 tbsps chopped parsley
Salt and black pepper

Method

  1. Drain the crayfish for 20 seconds, season lightly
  2. Fry the bacon in a large casserole dish, over a low heat until it begins to crisp.
  3. Add the butter, leeks and potatoes and continue to cook for a further 6-8 minutes until they begin to soften.
  4. Stir in the flour and cook for a further 2 minutes.
  5. Blend in the milk and continue to cook over a low heat for 25-30 minutes or until the potatoes are completely soft. Do not allow the mixture to boil rapidly.
  6. Stir in the crayfish, cream, Worcestershire sauce and chopped parsley and heat for a minute or two ensuring the crayfish are heated through, season to taste

Top Tip: Add in more seafood such as clams and prawns for a seafood chowder.

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