June 10, 2022
Episode #006 - - Pool Boy
Cajun Chicken Corn Chowder
• 2 large potatoes - peeled and cubed
• 2 large potatoes - peeled and cubed
• 6 strips bacon cut into small pieces
• 2 large cooked Cajun chicken breasts cut into small pieces
• 2 Tablespoons Olive Oil for Chicken
• 2 tablespoons Cajun seasoning, separated
• 3 tablespoons butter
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 1/4 cup flour
• 2 cups potato broth or chicken stock
• 1 cup frozen or fresh corn
• 2 cups light cream or heavy cream if preferred
• Salt & pepper to taste
Step #1 - Boil diced potatoes in separate pot. When potatoes are cooked and soft, drain and save 2 cups of potato broth.
Step #2 - Sauté bacon in pan, drain on paper towel when fully cooked
Step #3 - Dice Chicken, Sauté in pan with olive oil, add 1 tablespoon Cajun seasoning to chicken
Step #4 - In large pot, melt butter, sauté’ onion, garlic, add 1 tablespoon Cajun seasoning, once onions are fully cooked and soft, add 1/4 cup of flour to make roux
Step #5 - Add cream, chicken, bacon, corn, potato broth, Salt, pepper to taste to the large pot and simmer for 20 minutes +/- and stir frequently.
Best served in a toasted bread bowl
• 1/4 cup flour
• 2 cups potato broth or chicken stock
• 1 cup frozen or fresh corn
• 2 cups light cream or heavy cream if preferred
• Salt & pepper to taste
Step #1 - Boil diced potatoes in separate pot. When potatoes are cooked and soft, drain and save 2 cups of potato broth.
Step #2 - Sauté bacon in pan, drain on paper towel when fully cooked
Step #3 - Dice Chicken, Sauté in pan with olive oil, add 1 tablespoon Cajun seasoning to chicken
Step #4 - In large pot, melt butter, sauté’ onion, garlic, add 1 tablespoon Cajun seasoning, once onions are fully cooked and soft, add 1/4 cup of flour to make roux
Step #5 - Add cream, chicken, bacon, corn, potato broth, Salt, pepper to taste to the large pot and simmer for 20 minutes +/- and stir frequently.
Best served in a toasted bread bowl
