Shelly's Recipe

CAJUN CHOWDER - Brett Favre

Category: Chowders

tablespoons olive oil
1 large Spanish onion medium diced
2 carrots diced
2 celery ribs diced
1 red bell pepper cored, diced fine
1 yellow bell pepper cored, diced fine
1 green bell pepper cored, diced fine
3 cloves garlic finely chopped
1 cup cream sherry
2 cups chopped clams fresh or canned (reserve juice from clams if using canned)
3 cups clam juice (use all bottled clam juice or clam juice drained from canned clams plus bottled juice)
3 cups chicken stock or broth
2 tablespoons clam paste (or use clam base or a fish bouillon cube)
2 tablespoons chicken base
1/3 cup chopped fresh parsley
1/3 cup fresh chopped chives
4 ounces bacon finely diced, cooked until brown, drained lightly
1 1/2 teaspoon freshly-ground white pepper
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon chopped fresh basil
1 tablespoon dried oregano
1 tablespoon lemon pepper
1 teaspoon salt
2 cups diced canned tomatoes undrained
1 1/4 cup tomato puree
OR
1 can (12-oz. size) tomato paste
1 quart water
1 quart whipping cream
1 quart milk
2 cooked baked potatoes peeled, diced
1/4 cup cornstarch, MIXED WITH
1/2 cup water (until smooth)

Heat olive oil in large saute pan. Add onion, carrots, celery, bell peppers and garlic; saute until tender, about 5 minutes.

Add sherry and cook over medium heat until liquid is reduced by two-thirds. Add clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water. Bring to low boil and cook, uncovered, for 1 hour.

While stirring, add cream, milk and potatoes. Reduce to simmer. Gradually thicken with cornstarch and water mixture. Consistency should be thick enough to coat back of spoon.

Cook until heated through. Taste and adjust spices if needed.