Place 4 tablespoons reserved drippings in a soup pot. Sauté potatoes and onion for about 15 minutes, until golden. Stir in butter, half-and-half, corn, seasoning and hot sauce, if using. Add crumbled bacon to chowder. Cook over medium heat until potatoes are tender, 20 to 30 minutes. Add crawfish or shrimp and simmer for another 15 to 20 minutes; do not overcook.
This Crawfish-Corn Chowder recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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