Big Easy corn and seafood chowder

September 24, 2018

  • 1slice smoked bacon,diced
  • 1 Tablespoon butter
  • 1 shallot diced
  • 1 stalk of celery, diced
  • 1/2 red bell pepper diced
  • 2 cloves garlic mimicked
  • 1 tablespoon flour
  • 2 tablespoons white wine may substitute for clam juice
  • 1 14 oz. can cream corn
  • 1 14 oz. can whole kernel corn
  • 32 oz. chicken or seafood stock
  • 1/2 lb. jumbo lump crab (picked thru carefully for shells)
  • 1/2 lb. medium shrimp (peeled,cleaned and tails removed)
  • 2 Cups heavy cream
  • 1 tsp Tony Chachere or Cajun spice mix
  • 2 Tablespoons Old Bay
  • 5 drops Tabasco
  • 1/2 cup Parmesan cheese shredded
  • 1/4 cup cilantro chopped fine
  • Zest and juice 1/2 lemon

Heat a 4 quart pot over medium heat. Add bacon and let cook until almost done. Add butter allow it to melt then add shallot,celery, and bell pepper. Cook until shallots are translucent and bell is softened. Then add the flour to the pot and cook for 3 slowly mixing as you pour. Add all corn and stock to the pot and simmer 5 minutes . Do not allow soup to boil. Add in seafood, when the shrimp turn pink add in old bay,Chacheres, and Tabasco. Add Parmesan, cilantro and lemon zest. Allow to cook for 3 more minutes before serving.