I got this recipe from one of my patients. It is delicious.
- 1 can corn
- 1 onion chopped
- 1 bell pepper chopped
- 1/4 cup green onions chopped
- 1 tbsp garlic minced
- 1 can mushrooms
- 1 can rotel
- 1 can cream of mushroom soup
- 1 lb crawfish
- 1 lb shrimp
- 1/2 lb crab
- 1 stick margarine
- 1 quart half & half
- 2 cans cream corn
- 1 can cream of potato soup
- 2 tbsp roux
- 1/2 tbsp worcestershire sauce
- 1/4 cup provolone cheese graded
- Carbohydrate 29.0520891669463 g
- Cholesterol 145.631083333333 mg
- Fat 21.90052 g
- Fiber 1.95420003944635 g
- Protein 23.3397458333333 g
- Saturated Fat 9.07978558333333 g
- Serving Size 1 1 Serving (369g)
- Sodium 737.86166668075 mg
- Sugar 27.0978891275 g
- Trans Fat 1.81486325 g
- Calories 394 calories
Step-by-step
- Saute bell peppers and onions in butter.
- In a large stock pot... Add all other ingredients - when boiling...add Roux.
- Bring to a simmer and then add green onions and provolone cheese.
Dense dairy solids and canned starches combine in this pot to yield an opaque, heavily textured chowder with concentrated umami from shellfish. Sceptics often doubt a soup built entirely from canned soups and multiple shellfish species, but certain chemical principles keep the pot stable if handled correctly.
- Sweat the bell peppers and onions over medium-low heat for eight to ten minutes to break down cellular walls before introducing liquids.
- Introduce the roux slowly into the boiling broth while whisking continuously to prevent lump formation from the starches.
- Simmer the mixture gently for twenty minutes so the seafood proteins denature fully without tightening into rubbery morsels.
- Monitor doneness visually by observing the shrimp and crawfish; opaque, pink flesh curled into a tight C-shape indicates proper internal temperature.
- Stir in the provolone cheese only after dropping the heat to a simmer, preventing the milk solids from breaking and oiling off.
Proper heat control prevents the half and half from curdling when the canned acidic tomatoes are added. Keeping the simmer gentle ensures tender seafood throughout the large yield.
