Episode #006 - - Pool Boy

Cajun Chicken Corn Chowder

•       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