Now that Lent has finally arrived, I don’t need to waste precious time coming up with excuses to eat seafood. I also can use Fish Fridays as an excuse for B.O.B. Bob to treat me to Ford’s Fish Shack, which is our favorite local seafood restaurant. Remember, I don’t usually make seafood at home because of the smell. I swear my bedroom not only looks like a beach resort, but ends up smelling like one too by the time I am done cooking fish in our kitchen, where every little bit of smoke or odor gets sucked magically through the floorboards into our master bedroom. The same thing also happens when I cook bacon, only the constant smell of bacon wafting through the air isn’t something I’m ever gonna complain about. Speaking of bacon, I wish I could have put some in this chowder, but alas Lent, the religious event that makes me suffer every year, killed any idea of bacon ever meeting this Cajun-inspired bowl of goodness. There are six other days in the week though, so if you happen to make this chowder on one of those days, put some bacon in. While you’re at it, throw a bit of dry sherry in as well. I forgot to purchase some at the market, so my chowder was bacon and alcohol free. Such a sad thing. I feel like those langostinos gave up their lives, and they didn’t receiving proper recognition for their suffering. Perhaps I should say a little prayer for them, and add one in there as well that my bedroom won’t smell like the ocean for the next week and a half while I’m at it.
- 2 Tablespoons Unsalted Butter
- 3 Stalks Celery, Diced
- 2 Carrots, Diced
- 1 Sweet Yellow Onion, Diced
- 4 Red Potatoes, Peeled & Diced
- 2 Cups Half & Half
- 1 1/2 Cups Whole Milk
- 1 (8-oz.) Bottle Clam Juice
- 2 Bay Leaves
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Teaspoons Cajun Seasoning
- 1 (12-oz.) Bag Frozen Langostino Tails
- In a large Dutch oven or stockpot, melt the butter over medium-high heat.
- When the butter is melted, add the celery, carrots, and onion. Cook for 8 minutes, or until translucent.
- Add all of the remaining ingredients, except for the langostino tails; bring to a boil.
- Lower the temperature to medium-heat, and then cook until the potatoes are tender. This should take anywhere between 10 and 20 minutes.
- Add the langostino tails, and cook for an additional 5 to 10 minutes, or until the langostinos are completely heated through.
- Before serving, remove and discard the bay leaves.
- Make sure to dice the potatoes into uniform pieces, so that they cook evenly.
- Do not omit the clam juice from this recipe. It really adds that special something.
- You can always add additional Cajun seasoning to fit your individual spice palate. Be careful though, most store-purchased Cajun seasonings contain a high amount of sodium.
- Serve with oyster crackers, or thick slices of buttered bread.
- Add 1/4-cup dry sherry to the chowder.
- Add bacon. Please add bacon.
- Sprinkle each bowl of soup with chopped scallions or chives before serving.
- Replace the milk in this recipe with heavy whipping cream.
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