Spicy Seafood Chowder
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 3⁄4lb bacon
- 1tablespoon butter
- 1
- 1
- 2
- 1jalapeno, minced (or other hot peper)
- 1
- 4
- 6cups stock or 6 cups water
- 1tablespoon chili powder
- 2teaspoons red pepper flakes
- 1teaspoon cumin
- 1teaspoon garlic
- 1 1⁄2lbs seafood (use a mix of whatever you like or have on hand)
- 16ounces half-and-half
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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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