KING CREOLE SEAFOOD CHOWDER Recipe

Ingredients

• 3 ribs (stalks) Celery, chopped
• 1 large Onion, finely chopped
• 3 Idaho potatoes, cut into chunks
• 2 Tablespoons King Creole spice
• to taste Salt
• 3 Tablespoons Flour
• 5 Cod Loins
• 1/2 Pound Large Shrimp
• to taste Fresh Cilantro
• 3 Scallions
• 1/2 Cup Sour Cream
• 1/4 Cup Heavy Cream

Serves / Yields

4-6 people

Preparation Instructions

Coat sides & bottom of a large pot w/ olive oil

Add: 3 ribs (stalks) of chopped celery 1 large onion, finely chopped 2 med. peeled Idaho potatoes, cut into large chunks 2+ T King Creole spice Salt to taste

Saute over med. heat till onions are translucent

Add: 3 T flour & saute till thick

Add: 5 Cod loins Water to cover

Cook over med. heat, covered, for about 15 min., stirring frequently, till fish has fallen apart into large chunks & potatoes are done

Add:1/2 lb. large shrimp, peeled & de-veined (I like to keep on the tails) Fresh cilantro, chopped 3 scallions, cut in 3-4 in. pieces & split in ½

Immediately lower heat & cook for only another 3-4 min. till shrimp turns pink

Remove from heat

Add: 1/2 c sour cream 1/4 c heavy cream

Correct seasoning to taste

Helpful Hints

When adding the sour cream, remove about ½ c clear broth into a small bowl, add sour cream, stir till blended & then slowly add this mixture to the soup, stirring constantly. This will prevent the sour cream from curdling.

Credit

This recipe was provided by Jerri Zbiral from Evanston.

Cuisines, Courses and Ingredients

• Cajun / Creole, Fish, Main Dish, Soup

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