New Orleans Chowder Recipe

New Orleans Chowder

From mbeards2 12 years ago

This chowder recipe is healthy and flavorful. Prudhomme’s seasoning blends are commonly available in the USA.

1 1/2 cups onions, chopped shopping list
1 carrot, peeled and chopped shopping list
½ red bell pepper, chopped shopping list
½ green bell pepper, chopped shopping list
1 ½ tablespoon all-purpose flour shopping list
1 teaspoon cooking oil or olive oil shopping list
5 cups of vegetable stock shopping list
2 potatoes, peeled and cubed shopping list
2 ½ cups of corn (we like frozen if fresh is not available) shopping list
2-4 ounces of cheddar cheese, cubed shopping list
1 – 2 tablespoons of Paul Prudhomme’s Blackened Redfish Magic seasoning Blend (or your favorite cajun seasoning) shopping list
½ - 1 teaspoon of tobasco sauce shopping list
½ teaspoon salt shopping list

1. Saute the onions, carrots, and peppers in oil until the onions are soft.
2. Add the flour and stir until mixed well.
3. Gradually stir in the stock, stirring well. Bring to a boil, cook until thick.
4. Add the potatoes and reduce the heat, simmer for 10 minutes.
5. Add the corn. Cook until the potatoes are tender.
6. Add the cheese and cook until the cheese is melted throughout,
7. Add the seasonings, simmer 5 minutes longer and serve immediately.
NOTE: The original recipe called for pureeing half of the chowder during step 5 and returning it to the pot. We like it chunky and skip that process. Also, we grate the cheese and leave on the side for each individual to add (or not).

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mbeards2 Omaha, NE

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Reviewed by 1 people

It'll do. :-)
Warms one up from the inside.
See Soup Again Ii for further details.

pointsevenout in Athens loved it