RECIPE: Crawfish chowder just right for cold temps

CRAWFISH CHOWDER

(This recipe comes from Ole Miss biology professor Paul Lago, whose wife Barbara is a former colleague. Double this, if you’re feeding a crowd … Patsy Brumfield)

INGREDIENTS:

1 stick butter
3/4 C. flour (sifted)
1/2 gal. milk
1 C. Half & Half
1 3/4 T. creole seasoning (I usually add more when everything else gets together)
2 T. sugar
1 1/2 T. chives, chopped finely (use tops of green onions, if your store doesn’t have chives)
8 oz. cream cheese
1/4 t. liquid crab boil (I add more after everything gets cooking)
2 cans shoepeg corn
2 T. parsley
2 lbs. crawfish (the frozen kind of fine, 2 pkgs)

Melt butter. Gradually add flour and saute’ until thickened.

Slowly add milk, then Half & Half. Stir until smooth. You will want to use a whisk in this step to keep it smooth.

Add seasonings and cook just under boiling. Add cream cheese, which melts faster if it’s softened. Beat with whisk until smooth.

* Whatever happens, don’t let this boil!!!

Add corn and crawfish. Cook until heated through. Check for seasoning and add more if you like it spicier.

Serve with cornbread or french bread.

(This doesn’t freeze well, but it keeps in the fridge for a couple of days. I usually make this the night before, then put it in a 200-degree oven for a couple of hours to heat up. Watch carefully and stir occassionally. I think it’s tastier the day after you make it.)