creole potato corn chowder

 

This is adapted from a recipe that had included shrimp, but who needs that? Someone in my wife's family made it for us one day, and I think he got it from a restaurant he works for. I call it creole because it can have a bit of a kick to it. Very delicious and filling enough to make a meal of it, with or without a salad.

 

Ingredients

 

• 3 onions, diced
• 1 small bell pepper
• 5-8 medium potatoes (I've used both russet and Yukon gold before. Both were good.)
• 1 small package of cream cheese (8 ounces?)
• 1 pint of half and half
• 1 clove garlic
• liquid crab boil
• 2 cans of corn
• creole seasoning (like Tony's)
• salt and pepper to taste

 

 

Cut the potatoes in chunks like you would for potato salad. Boil them in enough water to cover, add salt, a few tablespoons of crab boil and the whole garlic clove. If your eyes start to water because of the crab boil in the air, then you probably put enough in it. In another pot, saute the bell pepper and onions until transluscent. Add the cream cheese and melt it until blended. Add the half and half and reduce heat. Add the corn. Meanwhile, drain the potatoes when tender, discard the garlic clove. add the potatoes to the soup. Add water if it's not enough liquid. Cook until the potatoes break down enough so that it's chunky but still spoon sized. Add Tony's, salt and pepper to taste. I think once I added green onions at the end as well.

 

Makes a lot with plenty of leftovers.

 

Cooking notes:

 

8/18/07: Recent dental work required a rare summer appearance of this spicy chowder. I added a bell pepper, left out the garlic and used one can of corn. I only had half a pint of half and half (does that make it quarter and quarter?) It was delicious. The bell pepper addition was good enough to add to the permanent recipe.

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