Wednesday, June 13, 2012

Cajun Potato And Corn Chowder

The other day, I mentioned that Bev discovered another bag of blogger party leftovers and went in search of a soup recipe – it uses a lot of them in one dish. What she decided to make was this one from the Food Network.

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

1. Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
2. Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more.
3. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
4.Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

She made it without the carrots and all I can say is if you like corn and potato chowder and you have leftovers from a crawfish boil, low country boil, frogmore stew, or similar dish, this is a great way to use them.  Being made from AJ's crawfish boil leftovers, it definitely required no additional heat.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Asian Sauteed Cabbage With Egg

Two years ago:  Shrimp Salad Ala Lea Ann


6/5/12 meal date


  1. Ooohhh... I love a good chowder!!

  2. oh yeah, the sweetest of sweet local silver king is coming in now and there are always so many wonderful ways to use it up - I just love fresh corn and like a good chowder too - sounds like Bev found a great recipe...
    and thanks so much for the rub, as soon as I opened the box, I couldn't wait to taste it so I did and it is a bomb - gonna use it today on the grill, will let you know what I do... thanks my friend

  3. The chowder looks fantastic! I am really impressed with how creative you are with all thos leftovers!

  4. It is a chowder kind of a day here in Maine and your recipe sounds great.

  5. I still think that was the best corn I've ever tasted

  6. I have no leftovers but I totally want this anyway!

  7. Left overs... My favorite ingredient! The party just keeps giving and giving!


  8. Mmmmm...I love chowder and this looks wonderful! Maybe I should go looking through my freezer!


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