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  • Creole Chowder with okra

    1 vote
    Creole Chowder with okra
    Servings: 50
    by DCMH
    562 recipes
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    Ingredients

    • 4 oz onions
    • 1 lb Spanish onions, peel, dice small
    • 1 lb celery, wash, dice small
    • 1 lb green peppers, wash, core, dice small
    • 1 lb red peppers, wash, core, dice small
    • 2 lbs tomatoes, diced (#10cn)
    • 1/2 cup fresh garlic, minced
    • 1 lb okra, frozen
    • 2 lbs corn kernels
    • 2 gals vegetable stock
    • 2 lbs potatoes, cooked and diced
    • salt to taste
    • 1 Tbsp hot sauce
    • 1 tsp ground nutmeg
    • 1 bunch fresh parsley, chopped

    Directions

    1. In large stockpot or tilt grill saute all the vegetables except for the okra, potatoes, and corn kernels.
    2. When the onions are translucent, add the garlic, vegetable stock, okra, potatoes, and corn kernels.
    3. Bring to the first boil, skim as needed, and reduce to a simmer for about 30 minutes or until the okra is tender.
    4. Adjust the seasonings, garnish with fresh chopped parsley, and serve.

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