Fry bacon until crisp. Take out of grease and set aside.
Saute' bell pepper and onions in flour and margarine until veggies are tender. Add corn, milk and potato soup and blend well.
Add pepper to taste, seasoning and bacon crumbled into fine bits (if desired). Cook until potatoes are tender; approximately 10-20 minutes. Add crawfish. Cook for 20-30 minutes over medium heat stirring to prevent scorching.
Add the parsley and cook for 5 minutes more. (If using shrimp or crawfish, pre boil and chop so that it cooks faster.)
Serving
Suggestions
Serve in bread bowl. (Can be made with crab, shrimp, crawfish, all three or in combination with each other. )
Originally Submitted
3/3/2011
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