Crawdad corn chowder

[WLShafor]

INGREDIENTS

1 Medium or Large yellow onion, diced
1 Cup celery, diced
3/4 Cup carrot, finely diced
4 Tbsp canola oil
2 Cup corn kernels (canned)
1 Tbsp blackening seasoning
2 15-ounce can stewed tomatoes (diced or whole)
8 Cups organic (free range) chicken broth
1 1/2 Crawdad tail meat
Valentina (Mexican hot sauce), salt and pepper to taste
Sprigs of fresh mint thinly sliced


DIRECTIONS

In a medium stock pot sauté the onion, celery and carrots with canola oil over medium heat until the vegetables become softened.

Add the blackening seasoning, corn and tomatoes. Stir and let simmer for 15 to 20 minutes or until tomatoes cook down (if using whole tomatoes, this may take a little longer).

Add the Crawdad tail meat and organic chicken (free range) broth. Simmer for about 30 minutes until the Crawdad tail meat is cooked but still firm, stirring occasionally.

Valentina (Mexican hot sauce) to taste and adjust seasonings, adding pepper and salt as needed. Just before serving add thinly sliced fresh mint to the top of soup and serve with rice and over warmed garlic bread.

[WLShafor]

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Enjoy

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