Monday, October 5, 2015

Cajun Corn Chowder


1 stick (8 Tbsp) butter
1 cup finely chopped onion
1 Tbsp (about 3 large cloves) finely chopped
1/2 cup celery, finely chopped
1 slightly round cup of chopped smoked ham pieces
1 Tbsp Creole seasoning
2 (15 oz) cans cream corn
1 (15 oz) can white shoe peg corn niblets, drained
2 cups diced potatoes, (I leave the skins on, and use baby red potatoes.)
3 cups chicken broth
1/2 cup tomato sauce
1 tsp kosher salt
1/4 tsp black pepper


In a large heavy bottom pot, melt butter, saute the onion, garlic and celery.  When veggies are tender throw in ham and Creole seasoning, mixing well.  Then add the rest of the ingredients.  Bring to a boil, then turn down to low and let simmer for 2 hours stirring occasionally.

After 2 hours:

Add 1 cup heavy cream slowly to chowder, stirring as you are pouring the cream in to the chowder.

After cream is added

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