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Meal Part

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Ethnic Cuisines

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Corn & Crawfish Chowder

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 270
Calories from Fat 200
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 470mg 20%
Potassium 230mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 9g  
Vitamin A 20% Vitamin C 6%
Calcium 6% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 8.5 qts.
Serving Size: 8 oz


Amount Ingredients
2 tbsp. Olive Oil
2 cups Onions, Yellow, Diced
2 cups Celery, Diced
2 tbsp. Garlic, Minced
24 oz. Sweet Kernel Corn
1 tbsp. Thyme Leaves, dry
4 oz. Custom Culinary® Gold Label Seafood Base
3 1/2 qts. Water
2 qts. Heavy Cream
5 oz. *Prepared Roux
3 lbs. Crawfish Tail Meat, Cooked

Recommended Product: 9512 Gold Label Seafood Base


  1. In an 8 quart soup pot over medium high heat, saute onions, celery, and garlic in olive oil for 3-5 minutes until vegetables are tender but not browned.
  2. Add half the corn and all of the thyme and continue cooking 1-2 mintues.
  3. Add water 2 quarts of water and Custom Culinary® Gold Label Seafood Base, blend until base is dissolved. Bring to boil, lower heat and simmer 20-30 minutes.
  4. Puree soup with a blender or immersion blender.
  5. Add 1.5 quarts of water, heavy cream, and roux to thicken. Bring to a boil and simmer 15-20 minutes.
  6. Add remaining sweet corn and crawfish tail meat.
  7. Adjust seasoning with salt and pepper to your desired taste.

Chef's Tips

*Prepared Roux = equal amounts of flour and butter, cooked until a light blond color, cooled.

Recipe By
Eric Cartwright

Eric Cartwright
Executive Chef
University of Missouri, Campus Dining Services

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