Gulf Coast Chowder
By: Sheri Wetherell
Published: Sunday, April 14, 2013 - 3:47pm

Ingredients




1 stick butter
1 cup onions, diced
1 cup celery, diced
1 cup red bell peppers, diced
2 cups potatoes, diced
8 cups chicken or fish stock
1/2 pound shucked oysters
1/4 pound crawfish tail meat
1/4 pound shrimp (50-60 count), peeled and deveined
1 cup whole kernel corn
1/2 cup oyster liquor (the natural water from within the oyster shell)
1/4 cup green onions, finely sliced
1/8 cup Worcestershire sauce
1/2 tablespoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon flour
1 cup cold water
1 cup heavy cream

Preparation

1 In a large stockpot, sauté butter, onions, celery and pepper. Add diced potatoes and stock and bring to a boil. Add remaining ingredients except for the flour. Return to a gentle boil. 2 In a separate bowl, mix the flour with cold water. Stir into the chowder to thicken. Add cream and continue to cook at a simmer for 5 more minutes. 3 Serve.