Crawfish and sweet-corn chowder with roasted poblanos
1 quart chicken stock (shrimp or fish stock can be substituted)
3 large sprigs fresh thyme
2 bay leaves
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1 pound Yukon gold potatoes, cut into medium dice
4 tablespoons butter
1 large yellow onion; cut into medium 6dice
1/2 pound Spanish chorizo, cut into medium dice
1/4 cup all-purpose flour
1 pound sweet yellow corn kernels
3 poblano chiles, roasted, seeded and cut into medium dice
2 pounds crawfish tail meat
Salt and freshly ground black pepper to taste
In a large soup pot, combine the chicken stock, thyme and bay leaves. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth, discarding herbs, and return to pot.
Add potatoes to the broth and lightly simmer until potatoes are soft but not mushy, about 12-15 minutes.
Meanwhile, in a separate pan over medium heat, melt the butter; cook onions and chorizo in butter until the onions have softened. Stir in the flour and cook 3-5 minutes to cook out the raw flour taste. Scrape the mixture into the pot with the broth and potatoes.
Add the corn and roasted poblanos. Bring the pot to a boil, stirring constantly, until the broth has thickened and is smooth.
At the last minute, add the crawfish tails, cooking only long enough to heat them through, about 2 minutes. If overcooked, they will turn rubbery. Season chowder with salt and pepper to taste.
Nutritional analysis per serving, based on 8: 399 calories, 18 grams fat, 28 grams carbohydrates, 29 grams protein, 170 milligrams cholesterol, 917 milligrams sodium, 3 grams dietary fiber, 41 percent of calories from fat.