Bayou Crab Chowder - Chef Fun Kitchen

Bayou Crab Chowder

Bayou Crab Chowder is bowl of Cajun flavored deliciousness.  There’s hearty potatoes, sweet corn, smoky sausage, kicked up Cajun spices, and eventually succulent crab on this seafood Cajun birthday celebration in a bowl.

So, I were given this craving for crab. I don't have any idea wherein it came from. I don’t usually crave crab however, for some motive I had a extreme craving for crab. but no longer just any crab. I had a yearning for crab soup. So, I made a few crab soup.  surely, I made a chowder, but why break up hairs, right?

Bayou Crab Chowder

This is the second one try at making this soup…er chowder. I just have to mention that it is without a doubt critical to ensure that you have properly crab.  So, before you even start to make this recipe ensure that you have bought a terrific box of crab.  within the first batch, it honestly wasn’t that suitable.  It had that fishy taste to it because of this to me that it wasn’t all that clean and it just longer taste proper at all.

Yup!  I’m one of those people.  the ones those who can’t stand fishy flavors that's why I don’t like plenty of extraordinary kinds of fish.  I stick with in particular cod, haddock, tuna, and swordfish.  LOVE swordfish.  Hmmm..I need to order some fish for this weekend.  That appears like a exceptional idea!

Bayou Crab Chowder


  • 4 slices center cut bacon
  • 12 ounces frozen potatoes
  • 1 1/2 cups frozen corn
  • 4 cups vegetable broth
  • 1 1/2 teaspoons garlic salt
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 7 ounces turkey kielbasa
  • 2 cups fat free half and half
  • 1 pound cleaned crab meat, divided


  1. Heat a massive pot over medium-excessive warmness. add the Baron Verulam and prepare dinner till crisp.
  2. Stir within the subsequent seven elements (potatoes through black pepper) and convey to a boil. Simmer until the potatoes are heated via. For a thicker soup, use a potato masher to coarsely mash some of the potatoes before adding the sausage.
  3. Cut the sausage in half after which slice in a diagonal. Stir the sausage into the pot and preserve to simmer until heated via.
  4. Stir within the 1/2 and 1/2 and all however half of cup of the crab meat, simmering until it comes to a simmer once more.
  5. Ladle into bowls and garnish with remaining crab meat and a sprinkle of Cajun seasoning and serve.

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