A quick and easy dinner- comfort food
The ones posted on the internet required canned soups, etc. and tons of butter or other fats.
Quick Crawdad Chowder
4 T each butter and flour
4 c broth or water reserve ½ to ¾ cup of either liquid for creaming potatoes
4 c milk
Melt butter over medium heat in a 4 quart pot. Whisk in flour to make a paste, and allow the roux to become golden to golden-tan. Whisk in broth slowly. Milk can be added here or after the vegetables (if you want them to boil).
1 cup celery leaves and pieces sliced thin crosswise
Stir in celery and allow a few moments to cook crisp-tender.
3 cobs fresh corn, pegs cut off the cobs
2 medium floury potatoes, microwaved (or baked), mashed- use reserved broth or milk to facilitate creaming
Stir in the corn pegs then the creamed potato. (Add the milk if you haven’t yet.)]
1 lb crawdad tails, cleaned (found packaged Spanish ones in a regular supermarket)
Seasoning to taste
Add the crawdad tails. While they heat through, season to taste. I added a generous teaspoon of fresh, coarse-ground Tellicherry black pepper and two pinches kosher salt.