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