Recipe by brew
This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.
- 3⁄4 lb bacon
- 1 tablespoon butter
- 1 medium onion, minced
- 1 stalk celery, minced
- 2 large carrots, chopped
- 1 jalapeno, minced (or other hot peper)
- 1 lb potato, chopped
- 4 ears corn, kernals cut off
- 6 cups stock or 6 cups water
- 1 tablespoon chili powder
- 2 teaspoons red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon garlic
- 1 1⁄2 lbs seafood (use a mix of whatever you like or have on hand)
- 16 ounces half-and-half
Directions See How It's Made
- Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
- add 1 tablespoon butter.
- Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
- Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
- Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
- Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
- Enjoy with some good bread.