courtney's crawfish chowder

Ingredients

• Servings: 10
• 2 cups finely diced potatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 5 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup water, or as needed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups half-and-half
• 4 teaspoons seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (12 ounce) package cooked and peeled whole crawfish tails

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
• melt remaining 1/2 cup butter over medium-low heat. whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with seasoning, salt, and black pepper. whisk continuously to prevent boiling until mixture is thickened. stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.