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Ингредиенты
- 1 lg. onion
- 3 (16 ounce.) cans kernel corn, liquid removed
- 1/2 pound bay shrimp
- 3 tbsp. butter
- 2 1/2 c. chicken broth
- 2 c. heavy (whipping) cream
- Cajun seasonings to taste
Инструкции
- 1. PRE-PREP (can be done well in advance of cooking and held under refrigeration).
- Peel the onion and in a food processor puree to a fine pulp, remove to a bowl. After draining the corn well run it through the processor also for about 10 to 15 seconds (some kernels left whole adds texture to the finished product).
- 2. COOKING
- Heat the butter in a soup pot, add in the onions and saute/fry. Add in 1 Tbsp. cajun seasoning, the bay shrimp and the corn, continue cooking about 15 min, stirring frequently. Next, add in the chicken broth and 1 1/2 c. cream, bring to a boil then reduce to a simmer for about 25 to 30 min. Continue stirring occasionally.
- 3. FINISHING THE CHOWDER
- While the pot is simmering it's a good time to adjust the seasonings. This is a spicy soup and should have a 'bite' to it, but as each persons tastes differ so will the amount of seasoning you will need for 'the bite'. I like about 2 1/2 to 3 Tbsp., add in slowly and taste the soup to get your desired spice. Use the remaining cream to adjust the consistency if needed.
- My own opinion is this chowder tastes best if it's made a day or possibly 2 in advance allowing time for the seasoning to marinate and develop it's full flavor. Serves 6 to 8.
- I recommend using Chef Paul Prudholmes CAJUN MAGIC seasoning for redfish and it is available in most grocery markets. ENJOY!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 194 | 58% |
| Total Fat 22.04g | 28% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 273mg | 11% |
| Potassium 479mg | 14% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.41g | 3% |
| Protein 12.75g | 20% |
