Country Cajun Chowder        




Ingredients
1 tablespoons olive oil
1 large Spanish onion, chopped (medium dice)
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, cored and finely diced
1 yellow bell pepper, cored and finely diced
1 green bell pepper, cored and finely diced
3 cloves finely chopped garlic
1 cup cream sherry
2 cups chopped clams, fresh or canned (reserve
juice from clams if using canned)
3 cups clam juice (use all bottled clam juice or clam juice
drained from canned clams plus bottled juice)
3 cups chicken stock or broth
2 tablespoons clam paste (or use clam base or a fish bouillon cube)
2 tablespoons chicken base
1/3 cup chopped fresh parsley
1/3 cup fresh chopped chives
4 ounces bacon, finely diced, cooked until brown, drained lightly
1 1/2 teaspoons white pepper
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly chopped basil
1 tablespoon dried oregano
1 tablespoon lemon pepper
1 teaspoon salt
2 cups diced canned tomatoes (un-drained)
1 1/4 cups tomato puree or 1 can (12 ounces) tomato paste
1 quart water
1 quart whipping cream
1 quart milk
2 cooked baked potatoes, peeled and diced
1/4 cup cornstarch mixed with 1/2 cup water until smooth

Instructions
Heat olive oil in large sauté pan.
Add onion, carrots, celery, bell peppers and garlic; sauté until tender, about 5 minutes.
Add sherry and cook over medium heat until liquid is reduced by two-thirds.
Add clams, clam juice, stock, clam paste and chicken base, bacon, seasonings, tomatoes,
puree and water.

Bring to low boil and cook, uncovered, for 1 hour.
While stirring, add cream, milk and potatoes. Reduce to simmer.
Gradually thicken with cornstarch and water mixture.

Cook until heated through. Taste and adjust spices if needed.
Makes about 2 gallons.