Crawfish And Corn Over Smoked Gouda Potatoes Best Recipes

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CRAWFISH AND CORN OVER SMOKED GOUDA POTATOES

2015-02-25



Crawfish and Corn over Smoked Gouda Potatoes image

Make and share this Crawfish and Corn over Smoked Gouda Potatoes recipe from Food.com.

Provided by gailanng

Categories     Crawfish

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients:

  • 6 cups cubed peeled baking potatoes (about 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded smoked gouda cheese
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1 (16 ounce) package frozen cooked and peeled crawfish meat, thawed
  • 1/2 cup chopped onion
  • fresh thyme, sprig (optional)

Steps:

  • To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
  • To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn; saute 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; saute 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired.

SMOKED GOUDA CORN CHOWDER

2009-09-14



Smoked Gouda Corn Chowder image

A friend's son created this for one of our soup luncheons- delish! Try not to boil the soup, as this will cause it to break and have an unwanted texture. Stir soup periodically to prevent scorching on the bottom of the pan. Additional option: For a non-vegetarian option, fry and crumble ½ lb. bacon. Use the bacon grease instead of the butter for the roux. Add the bacon back to the soup with the salt and pepper. (You will use less salt because of the bacon.)

Provided by gnet9820

Categories     Chowders

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1/2 cup butter
  • 1 cup flour
  • 4 garlic cloves, minced
  • 1 yellow onion, small dice
  • 3 stalks celery ribs, small dice
  • 2 tablespoons fresh thyme, minced
  • 3 bay leaves
  • 1 gallon whole milk
  • 1/2 lb frozen corn
  • 1/2-1 lb shredded gouda cheese
  • 6 -8 baby red potatoes, cubed
  • salt and pepper

Steps:

  • Season corn with salt and roast corn in oven on sheet pan until slightly golden brown edges.
  • In large soup pot, using medium heat, sauté onion and celery in butter until onions become tender and translucent.
  • Add garlic and thyme.
  • Add flour to make a thick paste (in pot roux).
  • Cook roux for 1-2 minutes.
  • Reduce heat. Add milk, and whisk together thoroughly to prevent lumps.
  • Add bay leaves and roasted corn.
  • Add cubed potatoes and bring to a simmer.
  • Add shredded Gouda to finish the soup. Note the cheese will help to thicken the chowder-add ½ lb., then more to thicken to your preference.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 686.3, Fat 35.7, SaturatedFat 21.5, Cholesterol 111.6, Sodium 530.6, Carbohydrate 65.3, Fiber 4.5, Sugar 28.2, Protein 28.3

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