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Cajun Seafood Chowder

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

1 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
2 ounces vegetable oil
1 quart chopped sea clams in juice
1 quart lobster stock (or fish stock
1 16-ounce can diced tomatoes in juice
6 potatoes, diced medium
1 pound bay scallops
1 pound langostinos
1 pound baby shrimp
1 pound crab meat
2 tablespoons Cajun seasoning
1/4 cup Frank's Red Hot
4 ounces sherry
2 tablespoons fresh parsley, minced
1/4 cup cornstarch
1/4 cup water
Salt and white pepper

In saucepot, sweat the onions, carrots and celery in vegetable oil. Add clam juice, lobster stock, diced tomatoes in juice and diced potatoes. Simmer until potatoes are tender.

Add chopped clams, scallops, shrimp, langostinos, crab meat and sherry. Bring to simmer. Continue to simmer until seafood is cooked.

Add Cajun seasoning and Red Hot. Bring to a simmer, and thicken slightly with cornstarch and water mixture. Season with salt and white pepper. Top with parsley

Makes 1 gallon, which feeds 15 to 20 people.

Chef Scott Schmucker

Sunday, January 23, 2000

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