Cajun Fish Chowder

A tasty, easy-to-make gourmet meal with a real kicker

This is one of those recipes that once you make it, it becomes a regular part of your kitchen menu rotation. It is super easy and even an amateur can make this seem like a gourmet meal. 

For this recipe, I blanched 2 pounds of sac-a-lait filets in heavily salted water. Then I used a fork to lightly break the filets into lumps. I added the lump fish meat at the very end and folded into the chowder. The real kicker to this recipe is the crab boil.

INGREDIENTS:

• 2  10 ½ ounce cans Cream of Potato Soup
• 2  10 ½ ounce cans Cream of Mushroom Soup
• 2  14 ¾ ounce cans Cream Style Corn
• 1  12 ounce can Evaporated Milk
• 1 shallot chopped finely
• 2 tablespoons butter
• 1 cup seafood stock
• 1 capful of Zatarain’s liquid Crab Boil
• 2  pounds seafood of choice
• Seasoning of choice

PREPARATION: Serves 4

1. In a large pot, melt butter and sauté the chopped shallot over medium heat.
2. Add all other ingredients with the exception of the seafood and seasoning.
3. Reduce heat to a medium/low setting and cook for 20 minutes stirring occasionally.
4. Fold in your desired seafood and continue cooking until the seafood is completely cooked through. Seafood cooks quickly, it shouldn’t take more than 5 minutes or so for this to be cooked.
5. Season to taste.

* You can serve this in a bread bowl for a complete meal.

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