Spicy Seafood Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 340.19 g bacon
- 14.79 ml butter
- 1 medium onion, minced
- 1 stalk celery, minced
- 2 large carrots, chopped
- 1 jalapeno, minced (or other hot peper)
- 453.59 g potato, chopped
- 4 ear corn, kernals cut off
- 1419.54 ml stock or 1419.54 ml water
- 14.79 ml chili powder
- 9.85 ml red pepper flakes
- 4.92 ml cumin
- 4.92 ml garlic
- 680.38 g seafood (use a mix of whatever you like or have on hand)
- 453.59 g half-and-half
directions
- 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.
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