Texas Crawfish Chowder
Photo: Carolina Ayala / Contributor
My first entry into the United States, many decades ago, was in the city of Boston and my first American meal was a Clam chowder. On a cloudy winter day, the creamy mild soup with a hunk of warm crusty bread was remarkably delicious and comforting. The word chowder comes from the French word for cauldron, Chaudière, which refers to the whole dish being prepared in one. The clam chowder first debuted in the 1700’s and subsequently, there have been many versions, including a clear one from Rhode Island and a controversial one from Manhattan, made with tomatoes, bacon, clams, wine, potatoes and lots of vegetables. We do not need to limit a chowder to clams or clam juice – it can be made with different kinds of seafood.
When it comes to food, I am all about breaking the rules so why not make a Texas version with crawfish and a hint of Mexican flavors? Some garlic, serrano and you could even add some dried red chiles in it or serve it with a red or green salsa. We are entering crawfish season here in Houston so here is a crawfish chowder with a clear broth but made with a good stock. Add cabbage, cilantro and lime juice and you have a tangy, delicious meal. You can make the stock with fresh crawfish shells or with shrimp. The soup is good just on its own or with rice, noodles or tortillas.