Cooking Index - Cooking Recipes & IdeasBrett Favre's Steak House's Cajun Chowder Recipe - Cooking Index

Brett Favre's Steak House's Cajun Chowder

Type: Fish, Shellfish
Courses: Soup

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 tablespoon 15mlSpanish 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 237mlCream sherry
2 cups 292g / 10ozChopped clams - fresh or canned
  = (reserve juice from clams if
  Using canned)
3 cups 711mlClam juice
  = (use all bottled clam juice or clam
  Juice drained from canned clams plus
  Bottled juice)
3 cups 711mlChicken stock or broth
2 tablespoons 30mlClam paste
  = (or use clam base or a
  Fish bouillon cube)
2 tablespoons 30mlChicken base
1/3 cup 48g / 1.7ozChopped fresh parsley
1/3 cup 48g / 1.7ozFresh chopped chives
4 oz 113gBacon - finely diced,
  Cooked until brown, drained lightly
1 1/2 teaspoons 7.5mlFreshly-ground white pepper
1 tablespoon 15mlCajun seasoning
  = (Paul Prudhomme brand or other blend)
1 teaspoon 5mlCayenne pepper
1 teaspoon 5mlChopped fresh basil
1 tablespoon 15mlDried oregano
1 tablespoon 15mlLemon pepper
1 teaspoon 5mlSalt
2 cups 125g / 4.4ozDiced canned tomatoes - undrained
1 1/4 cups 296mlTomato puree
  = (or 12-oz can tomato paste)
1   Water
1   Whipping cream
1   Milk
2   Cooked baked potatoes - peeled, diced
1/4 cup 15g / 0.5ozCornstarch - mixed with
1/2 cup 118mlWater 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.

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