Corn and Crayfish Chowder

Name: Corn and Crayfish Chowder
Yield: Makes 8 First-Course Servings
Ingredients: 1 teaspoon cayenne pepper or more to taste the cooked crayfish tails from the broth; 2 teaspoons sugar if you’re using frozen corn or fresh corn that isn’t sweet enough; 2 teaspoons sugar if you’re using frozen corn or fresh corn that isn’t sweet enough; 2 teaspoons sugar if you’re using frozen corn or fresh corn that isn’t sweet enough; salt and pepper; salt and pepper; 1 teaspoon cayenne pepper or more to taste the cooked crayfish tails from the broth; 1 teaspoon cayenne pepper or more to taste the cooked crayfish tails from the broth; 1 small onion, chopped; 2 Jalapeño chilies, seeded and finely chopped; kernels from 8 ears of sweet corn or 3 10-ounce packages frozen, 6 cups; 1 recipe crayfish broth without the tarragon and cream; 3 tablespoons unsalted butter; kernels from 8 ears of sweet corn or 3 10-ounce packages frozen, 6 cups; ½ cup heavy cream; juice of 1 lime; 1 recipe crayfish broth without the tarragon and cream; 1 recipe crayfish broth without the tarragon and cream

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I always thought that taking the kernels off fresh com would be hopelessly elaborate and messy until one day I just decided to try it. I stood the ears upright and cut along the sides with a sharp knife, and the kernels snapped right off without any problem. Since then I’ve started cooking com in all manner of ways (stewed in cream is my favorite), and I came up with this soup. It’s a bit like a traditional chowder—except it has corn and hot chilies instead of potatoes. If you don’t

Ingredients

Starter
Pescatarian
Soup
Gluten-free

Ingredients

Method