Creole chowder

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Carolina Kitchen: Creole chowder


  • 3 C potatoes, peeled and diced
  • 2 TBS bacon grease
  • 2 C onions, diced
  • 2 C celery, diced
  • 2 C peppers, diced
  • 4 C tomatoes, diced
  • 2 C corn kernels
  • 1 C all-purpose flour
  • 1 TBS salt
  • 1/2 TBS black pepper
  • 8 C chicken stock
  • 2 – 3 C heavy cream


  1. In a small stock pot, cover the potatoes with salted water. Bring to a boil and simmer for five minutes. Drain and set aside.
  2. In another stock pot, melt the grease over medium-high heat. Add the onion, celery, peppers and sauté until softened and beginning to caramelize.
  3. Add the corn, tomatoes and drained potatoes, seasoning with the salt and pepper. Stir thru and dust with the flour to combine and coat.
  4. Add the chicken stock to the pot, bring to a low boil and simmer for fifteen to twenty minutes. Just before serving, add the cream and stir thru.