2 Tbl Butter
1/4 cup Garlic Extra Virgin Olive Oil
1 cup onion, diced
1/2 cup red bell pepper, diced
2 cups corn
3 garlic cloves, grated
1 lb crawfish tails
3 Tbl all purpose flour
4 cups seafood stock
1 large yukon gold potato, cubed
2 cups cream or half & half (we used half & half)
2 scallions, sliced
Chackbay Seasoning

Louisiana crawfish and sweet corn. There’s not much that sounds better! While both crawfish and corn come to us in short seasons, luckily, they freeze brilliantly. That makes this chowder easy to make any time of year. And our Chackbay Blend is here to deliver the spice to the party. Delicious comfort, straight from the freezer.


1.In a dutch oven, heat the butter and Garlic Extra Virgin Olive Oil over medium heat. Add in the onion, celery and bell pepper. Saute until softened and translucent - about 8 mins.
2.Add in the garlic and Chackbay Blend. Saute for 1 minute. Add in the flour and stir to create a paste. Drizzle in a little additional Garlic Extra Virgin Olive Oil if the combination is too dry. Cook the paste for about 2 minutes - you are, essentially, making a roux.
3.Add in the stock and bay leaf. Whisk to combine, and bring to a boil. Reduce to a simmer and add the corn and potato. Simmer for 30 minutes.
4.Add in the crawfish and cream and simmer for an additional 15 minutes. Taste and adjust with salt. Garnish with sliced scallions.

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