• Brett Favre's Steak House's Cajun Chowder

    1 vote


    • 2 Tbsp. extra virgin olive oil
    • 1 lrg Spanish onion medium diced
    • 2 x carrots diced
    • 2 x celery ribs diced
    • 1 x red bell pepper cored, diced fine
    • 1 x yellow bell pepper cored, diced fine
    • 1 x green bell pepper cored, diced fine
    • 3 x garlic cloves finely minced
    • 1 c. cream sherry
    • 2 c. minced clams fresh or possibly canned (reserve juice from clams if using canned)
    • 3 c. clam juice (use all bottled clam juice or possibly clam juice liquid removed from canned clams plus bottled juice)
    • 3 c. chicken stock or possibly broth
    • 2 Tbsp. clam paste (or possibly use clam base or possibly a fish bouillon cube)
    • 2 Tbsp. chicken base
    • 1/3 c. minced fresh parsley
    • 1/3 c. fresh minced chives
    • 4 ounce bacon finely diced, cooked till brown, liquid removed lightly
    • 1 1/2 tsp freshly-grnd white pepper
    • 1 Tbsp. Cajun seasoning (Paul Prudhomme brand or possibly other blend)
    • 1 tsp cayenne pepper
    • 1 tsp minced fresh basil
    • 1 Tbsp. dry oregano
    • 1 Tbsp. lemon pepper
    • 1 tsp salt
    • 2 c. diced canned tomatoes undrained
    • 1 1/4 c. tomato puree (or possibly 12-ounce can tomato paste)
    • 1 quart water
    • 1 quart whipping cream
    • 1 quart lowfat milk
    • 2 x cooked baked potatoes peeled, diced
    • 1/4 c. cornstarch mixed with
    • 1/2 c. water till smooth


    1. Heat extra virgin olive oil in large saute/fry pan. Add in onion, carrots, celery, bell peppers and garlic; saute/fry till tender, about 5 min. Add in sherry and cook over medium heat till liquid is reduced by two-thirds. Add in clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.
    2. Bring to low boil and cook, uncovered, for 1 hour. While stirring, add in cream, lowfat milk and potatoes. Reduce to simmer. Gradually thicken with cornstarch and water mix. Consistency should be thick sufficient to coat back of spoon. Cook till heated through. Taste and adjust spices if needed.
    3. This recipe yields about 2 gallons.
    4. Yield: 2 gallons

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