Goshen’s Crawfish and Corn Chowder

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Goshen’s crawfish and corn chowder brings a nice taste of Creole to your kitchen. This creamy chowder is a tasty way to start a meal or to bring out on a cold day. Goshen’s crawfish and corn chowder is also brings the tasty southern treat of crawfish to your home. This Creole twist on clam chowder is amazingly unique chowder that will impress. Goshen’s crawfish and corn chowder that is a wonderful southern Creole recipe that brings a taste of New Orleans to your home.  

Serve 2-4

Directions:

· 1 pound(about 454 grams) of peeled crawfish or boiled shrimp

· 16 ounces(about 453 grams) of whole kernel corn

· 10 ounces(about 283 grams) of tomatoes with green chilies

· 1 pint(about 474 milliliters) of half and half

· 6 tablespoons(about 86 grams) of butter

· 1 cup(about 227 grams) of chopped unions

· 1 cup(about 227 grams) of chopped bell peppers

· 1 tablespoon(about 14.3 grams) of crushed garlic

· Tabasco sauce to taste

· Salt and pepper to taste

Directions:

Step 1: The first step in Goshen’s crawfish and corn chowder is to get a large frying pan and sauté the onion, green pepper, and garlic in the butter over a medium heat until tender. Then add in your half & half and tomatoes, mashing the tomatoes. Cook for 5 minutes.

Step 2: Add the crawfish or shrimp, corn, Tabasco sauce, salt, and pepper. Then let simmer for 15 minutes. Then you are ready to serve Goshen’s crawfish and corn chowder.

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