SIDE DISHES

Darigold's Classic Cajun Chowder

INGREDIENTS

  • 4 slices bacon, chopped
  • 1 1/2 cups onion, chopped
  • 1 1/2 cups celery, chopped
  • 3 cups potatoes, peeled and cubed
  • 1 green pepper, chopped
  • 2 cups water
  • 2 Knorr Fish Flavor Bouillon Cubes
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 2 tablespoons Darigold Butter
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 pints (4 cups) Darigold Classic Whipping Cream
  • 1 tablespoon minced garlic
  • 1/2 lb. chicken breast, cooked, boned and cubed
  • 1/2 lb. shrimp, cooked and peeled or 1 lb. prawns, cooked and peeled

INSTRUCTIONS

In a heavy 4-quart pan fry bacon until crisp; add onion and celery and cook until tender. Add potatoes, green pepper, water, bouillon cubes and seasonings. Cover and cook for 15 minutes or until potatoes are tender. In a separate saucepan on low heat melt butter. Whisk in flour and cook 5 minutes or until blonde in color. Add butter-flour mixture and whipping cream to soup base. Cook on medium heat 5 minutes or until thickened. Stir in garlic, chicken and shrimp or prawns. Heat thoroughly but do not boil.

RECIPE YIELD/SERVING SIZE

Serves 6-8.