Crawfish Hominy Chowder


Serves 4-6

Ingredients for Chowder

1 tbsp unsalted Butter
1 cup diced Onion
1/2 cup diced Celery
5 tbsp All Purpose Flour
1/2 cup Dry White Wine
2 cup Clam Juice
2 tsp dried Thyme
2 Bay Leaves
1 lb Crawfish Tail Meat
1 15 oz can White Hominy, rinsed
4 strips thick Bacon, cooked and chopped
1 cup Heavy Cream
2 tbsp chopped Parsley
Kosher salt
Black Pepper

Method for Chowder

• Melt the butter in a medium saucepan over medium heat.
• Add the onions and celery cook until translucent, about 8 minutes.
• Sprinkle the flour over the onion mixture.
• Cook stirring with a wooden spoon for about 4 minutes.
• Add the wine, clam juice, thyme and bay leaves; bring to a boil while whisking.
• Add the crawfish, hominy, bacon and cream.
• Reduce heat to low and simmer for about 15-20 minutes.
• Season to taste.
• Ladle the soup into warm bowls and sprinkle with parsley.

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