Quincy L. Cheek's Louisiana Crawfish Chowder - KALB-TV News Channel 5 & CBS 2

Quincy L. Cheek's Louisiana Crawfish Chowder

Quincy L. Cheek's Louisiana Crawfish Chowder


¼ cup butter

2 large onions, sliced

6 medium potatoes, peeled and cubed

1 cup hot water

Salt, Pepper, and Cayenne, to taste

2 lbs Louisiana Crawfish Tails

6 cups low-fat or skim milk

8 ounces low-fat cheddar cheese, shredded

Chopped Parsley & sliced green onions for garnish



In large stock pot, melt butter over medium heat. Add onion and simmer 5 minutes. Add potatoes, water, and seasonings. Cook 10 minutes, stirring occasionally. Do not drain. Add crawfish tails and cook 5 minutes.

In smaller pot or sauce pan, heat milk and cheese over low heat, stirring often, until cheese is melted. Do not scorch or overcook.

Add milk/cheese mixture to crawfish & potato mixture and blend well using a hand held emulsion blender, if a smooth texture is desired. For a chunkier texture, skip this step.

Garnish with fresh parsley and green onions.

Yield: 8 servings

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