Mic’s Cajun Chicken Corn Chowder

Mic’s Cajun Chicken Corn Chowder


As the cold season approaches, I like to make a lot of soups, chowders and seafood pan roast. I first had this chowder in New Orleans back in the 90’s and most recently in Seattle. It inspired me to create my version and share it with you. Many more to come and Manja and Ciao!

Corn Chowder Ingredients:

Total Time: 30 mins
Prep Time: 15 mins
Cook Time: 15 mins

Yields: About 1 Gallon

  • 1 cup baby red potatoes - diced medium
  • 1 cup butter
  • 4 Tbsp “Slap your Mama” or “Tony Chachere’s Original Creole Seasoning”
  • 1 cup sweet onions diced (Not for me as I am allergic to these guys)
  • 1 cup celery diced
  • 1 Tbsp fresh garlic sliced
  • 1 cup flour or Gluten-Free flour
  • ¼ to ½  cup chicken base/cubes dissolved in 4 cups hot water  (SEE MY HOMEMADE RECIPE BELOW, IT'S EASY AND BETTER FOR YOU)
  • 1 cup sweet corn kernels
  • 1 1/2 Tsp black pepper
  • ½ Tbsp cumin
  • 1 Tbsp fresh parsley chopped
  • ¼ cup fresh cilantro chopped
  • 6 cups heavy whipping cream
  • 2 Tbsp sour cream
  • Green, yellow, and red peppers, sliced or puree
  • 2 cups of cooked diced chicken breast

 

Directions:

  • Boil chopped baby red potatoes in lightly salted water until al dente. Drain and set aside.
  • In a separate bowl, stir chicken base into hot water until dissolved (Or add the chicken broth you made below). Make sure you strain the broth, and you will have a lot extra for other meals or bases).
  • In heavy-gauge soup pot, melt butter. Evenly coat cubed/pulled chicken with the Blackening Spices you chose. Remove from pan and set aside.
  • Add onions, celery and garlic to soup pot and cook for 1-2 minutes.
  • Then, add flour and stir well to incorporate. This is the roux. Continue stirring and bring mixture to 175 degrees (Medium heat), then cook for about 5-7 minutes. Do not brown the roux.
  • Slowly add ¼ to ½ Cup of chicken base/water mixture into the roux stirring continuously.
  • Add 2-4 Cups of cooked chicken, cooked potatoes, and bring to 180 degrees (Medium heat) for about 5 minutes.
  • Garnish with a dollop of sour cream and diced peppers.

 

For questions, recipes or bookings I can be reached at... manja.at.mics@gmail.com. I am still working on setting up my Instagram account with photos and recipes. Continue to check out Monsterbass Blog and their Facebook account for details. Until then Manja and Ciao……

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April Breakdown | Platinum Series

April Breakdown | Platinum Series

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