Cajun Potato Chowder

Makes 8-10 two cup servings

8oz bacon, uncooked cut into pieces
1lb smoked andouille (or smoked) sausage, cut into bite size pieces
8-10 medium potatoes, cut into bite size pieces
3 stalks celery, diced
1 medium onion, diced
2 carrots, diced (optional)
4 cloves fresh garlic, minced fine
½ C all-purpose flour
8 C chicken broth (can be chicken bouillon diluted in water)
2 C heavy cream, half & half or milk
1 stick butter
2 T Cajun seasoning, less to make it less spicy
Garlic powder & onion powder to your heart’s desire
Salt & pepper, to taste

In a very large pot (at least 2 gallons), on medium heat, add the stick of butter and once the pot is hot, add the bacon and sausage.  Cook till the bacon is mostly crispy then remove the meat from the pan, try to leave as much of the butter and grease in the pot.  Set the meat aside (you want the grease so do not strain or put on paper towels). 

Add the celery, onion, carrots and cajun seasoning, garlic powder and onion powder to the pot and saute till the onions start to brown.  Add more butter (2-4  T) if there isn’t much left in the pot.   Add the fresh garlic and cook for 2 more minutes.  Add the flour and stir frequently so it doesn’t burn, for about 2-3 minutes, this creates a roux.  The longer you cook the roux, the darker it will get thus the darker your chowder; it’s all about personal preference.

Add the broth, stir till the flour roux has dissolved into the broth.  Add the potatoes.  Turn the heat to low, cover and let cook for about 30-45 minutes, stirring every 5-10 and scraping the bottom of the pot (the roux tends to stick).   Your chowder should begin to thicken as time goes on.

When the potatoes are soft, use a potato masher and mash about a 1/3 of the potatoes (while still in the pot, be careful not to burn yourself).  It should be fairly chunky still and that's what we want.  Add back the meat and add the heavy cream.  Stir and taste test.  Add salt, pepper and more cajun seasoning to your taste.  Let simmer for about 5 more minutes.  Turn off and serve hot!   Serve with shredded cheese on top if desired.

TIP:

·       I do not recommend using golden potatoes because they are so soft, they dissolve more easily than russet or Idaho potatoes and you may end up with a creamy chowder without chunks of potatoes.  If it’s all you have, then use them but they may cook quicker so pay closer attention to them.