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As with most Cajun
recipes, this one came about because I liked chowder, but didn’t
want clams, and I had as a staple in my freezer, Crawfish, just as
New Englanders have clams as a staple in theirs. You work with
what cha got!
1 # Seafood (Shrimp, Crawfish, crab meat or a combination)
1 ˝ Sticks Butter
1 Cup Onion (chopped fine)
˝ Cup Bell Pepper (chopped fine)
˝ Cup Celery (chopped fine)
2 Cans of Cream of Potato Soup
1 Can Frozen Corn (use soup can to fill with frozen corn)
1 Can Cream Corn
1 Can Rotel Original Diced Tomatoes & Green Chills
12oz Cans Carnation Evaporated Milk
1 ˝ Cup Colby Cheese (Shredded)
Tony Chachere’s Seasoning
Shell the seafood if it is not already done and set aside.
Melt butter in a 6-quart deep pot. Add the chopped onion, bell
pepper, and celery and sauté until wilted.
Add rest of ingredients to the pot and blend. The consistency
should be thick but not stiff. Fill one of the milk cans with
water and add a little at a time till the desired consistency is
reached. I like mine to be a little less thick so that it is more
fluid and "soupy".
It is time to season. Use the Tony’s carefully, the Rotel has
added "heat" to the chowder. It may only need a little
salt. If you want to knock up the pepper heat a few notches add
the Tony’s, carefully, if not then add just salt, a little at a
time till it is to YOUR taste.
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