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Cajun Seafood Chowder


This chowder would serve a big crowd at a Super Bowl party.



  1. In saucepot, sweat the onions, carrots and celery in vegetable oil.
  2. Add clam juice, lobster stock, diced tomatoes in juice and diced potatoes. Simmer until potatoes are tender.
  3. Add chopped clams, scallops, shrimp, langostinos, crab meat and sherry. Bring to simmer. Continue to simmer until seafood is cooked.
  4. Add Cajun seasoning and Red Hot. Bring to a simmer, and thicken slightly with cornstarch and water mixture.
  5. Season with salt and white pepper.
  6. Top with parsley.

Makes 1 gallon, which feeds 15 to 20 people.

Posted by FootsieBear at Recipe Goldmine 6/15/01 5:06:03 pm.

Source: Chef Scott Schmucker, January 23, 2000 -


Maricopa, Arizona

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