Brett Favre's Steak House's Cajun Chowder Recipe

Name: Brett Favre's Steak House's Cajun Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 1 lrg Spanish onion medium diced; 2 x carrots diced; 2 x celery ribs diced; 1 x red bell pepper cored, diced fine; 1 x yellow bell pepper cored, diced fine; 1 x green bell pepper cored, diced fine; 3 x garlic cloves finely minced; 1 c. cream sherry; 2 c. minced clams fresh or possibly canned (reserve juice from clams if using canned); 3 c. clam juice (use all bottled clam juice or possibly clam juice liquid removed from canned clams plus bottled juice); 3 c. chicken stock or possibly broth; 2 Tbsp. clam paste (or possibly use clam base or possibly a fish bouillon cube); 2 Tbsp. chicken base; 1/3 c. minced fresh parsley; 1/3 c. fresh minced chives; 4 ounce bacon finely diced, cooked till brown, liquid removed lightly; 1 1/2 tsp freshly-grnd white pepper; 1 Tbsp. Cajun seasoning (Paul Prudhomme brand or possibly other blend); 1 tsp cayenne pepper; 1 tsp minced fresh basil; 1 Tbsp. dry oregano; 1 Tbsp. lemon pepper; 1 tsp salt; 2 c. diced canned tomatoes undrained; 1 1/4 c. tomato puree (or possibly 12-ounce can tomato paste); 1 quart water; 1 quart whipping cream; 1 quart lowfat milk; 2 x cooked baked potatoes peeled, diced

Servings: persons

2 Tbsp. extra virgin olive oil
1 lrg Spanish onion medium diced
2 x carrots diced
2 x celery ribs diced
1 x red bell pepper cored, diced fine
1 x yellow bell pepper cored, diced fine
1 x green bell pepper cored, diced fine
3 x garlic cloves finely minced
1 c. cream sherry
2 c. minced clams fresh or possibly canned (reserve juice from clams if using canned)
3 c. clam juice (use all bottled clam juice or possibly clam juice liquid removed from canned clams plus bottled juice)
3 c. chicken stock or possibly broth
2 Tbsp. clam paste (or possibly use clam base or possibly a fish bouillon cube)
2 Tbsp. chicken base
1/3 c. minced fresh parsley
1/3 c. fresh minced chives
4 ounce bacon finely diced, cooked till brown, liquid removed lightly
1 1/2 tsp freshly-grnd white pepper
1 Tbsp. Cajun seasoning (Paul Prudhomme brand or possibly other blend)
1 tsp cayenne pepper
1 tsp minced fresh basil
1 Tbsp. dry oregano
1 Tbsp. lemon pepper
1 tsp salt
2 c. diced canned tomatoes undrained
1 1/4 c. tomato puree (or possibly 12-ounce can tomato paste)
1 quart water
1 quart whipping cream
1 quart lowfat milk
2 x cooked baked potatoes peeled, diced
1/4 c. cornstarch mixed with
1/2 c. water till smooth

1
Heat extra virgin olive oil in large saute/fry pan.
2
Add in onion, carrots, celery, bell peppers and garlic; saute/fry till tender, about 5 min.
3
Add in sherry and cook over medium heat till liquid is reduced by two-thirds.
4
Add in clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes, puree and water.
5
Bring to low boil and cook, uncovered, for 1 hour.
6
While stirring, add in cream, lowfat milk and potatoes.
7
Reduce to simmer.
8
Gradually thicken with cornstarch and water mix.
9
Consistency should be thick sufficient to coat back of spoon.
10
Cook till heated through.
11
Taste and adjust spices if needed.
12
This recipe yields about 2 gallons.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 1 lrg Spanish onion medium diced, 2 x carrots diced, 2 x celery ribs diced, and more.

Yes, Brett Favre's Steak House's Cajun Chowder Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!