Crayfish Chowder

A flavorful seafood soup made with homemade crayfish stock, potatoes, leeks, and finished with fresh dill and crème fraîche.

Soup Dinner Seafood Potatoes Crayfish

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

39.6g

per serving

158.2 g total

Fat

15.6g

per serving

62.4 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

used in stages

tsp

Crème Fraîche

for serving

Fruits

0.5

piece

Lemon

zest only

Liquids

250

White Wine

NutsSeeds

piece

Bay Leaves

bunch

Dill

stems only

sprig

Parsley

few sprigs

piece

Garlic

peeled, left whole

tsp

Black Peppercorns

piece

Star Anise

bunch

Dill

leaves only

tsp

Salt

to taste

tsp

Black Pepper

to taste

OilsFats

Olive Oil

Seafood

2000

Crayfish

shelled, tail meat reserved for soup

Vegetables

piece

Onion

sliced

piece

Carrot

diced

piece

Celery

diced

piece

Onion

finely chopped

750

Potatoes

cut into 2cm cubes

piece

Leeks

washed, sliced into rounds

Method

Sauté the onion, carrot, and celery in olive oil in a large saucepan until caramelized.

Add crayfish shells and stir until they turn deep red and liquid evaporates.

Deglaze with white wine and simmer for two minutes.

Add 1.5 liters of water and stock aromatics, then simmer for 40 minutes and strain.

Sauté the onion in half of the butter, then add potatoes and leeks.

Pour in the strained stock, season, and simmer uncovered for 15 minutes.

Stir in the dill leaves once the vegetables are tender.

Fry the crayfish tails in the remaining butter for two minutes and add to the soup.

Serve in bowls topped with a teaspoon of crème fraîche.