Brett Favre's Steak House's Cajun Chowder

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Spanish onion - medium diced (large)
2		Carrots - diced
2		Celery ribs - diced
1		Red bell pepper - cored, diced fine
1		Yellow bell pepper - cored, diced fine
1		Green bell pepper - cored, diced fine
3		Garlic cloves - finely chopped
1 cup	237ml	Cream sherry
2 cups	292g / 10oz	Chopped clams - fresh or canned
		= (reserve juice from clams if
		Using canned)
3 cups	711ml	Clam juice
		= (use all bottled clam juice or clam
		Juice drained from canned clams plus
		Bottled juice)
3 cups	711ml	Chicken stock or broth
2 tablespoons	30ml	Clam paste
		= (or use clam base or a
		Fish bouillon cube)
2 tablespoons	30ml	Chicken base
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1/3 cup	48g / 1.7oz	Fresh chopped chives
4 oz	113g	Bacon - finely diced,
		Cooked until brown, drained lightly
1 1/2 teaspoons	7.5ml	Freshly-ground white pepper
1 tablespoon	15ml	Cajun seasoning
		= (Paul Prudhomme brand or other blend)
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Chopped fresh basil
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Lemon pepper
1 teaspoon	5ml	Salt
2 cups	125g / 4.4oz	Diced canned tomatoes - undrained
1 1/4 cups	296ml	Tomato puree
		= (or 12-oz can tomato paste)
1		Water
1		Whipping cream
1		Milk
2		Cooked baked potatoes - peeled, diced
1/4 cup	15g / 0.5oz	Cornstarch - mixed with
1/2 cup	118ml	Water until smooth

Recipe Instructions

Heat olive oil in large saute pan. Add onion, carrots, celery, bell peppers and garlic; saute until tender, about 5 minutes. Add sherry and cook over medium heat until liquid is reduced by two-thirds. Add clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.

Bring to low boil and cook, uncovered, for 1 hour. While stirring, add cream, milk and potatoes. Reduce to simmer. Gradually thicken with cornstarch and water mixture. Consistency should be thick enough to coat back of spoon. Cook until heated through. Taste and adjust spices if needed.

This recipe yields about 2 gallons.

Source:
Message Boards at http://www.topsecretrecipes.com

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