Brett Favre's Steak House's Cajun Chowder Recipe

• 2 Tbsp. extra virgin olive oil
• 1 lrg Spanish onion medium diced
• 2 x carrots diced
• 2 x celery ribs diced
• 1 x red bell pepper cored, diced fine
• 1 x yellow bell pepper cored, diced fine
• 1 x green bell pepper cored, diced fine
• 3 x garlic cloves finely minced
• 1 c. cream sherry
• 2 c. minced clams fresh or possibly canned (reserve juice from clams if using canned)
• 3 c. clam juice (use all bottled clam juice or possibly clam juice liquid removed from canned clams plus bottled juice)
• 3 c. chicken stock or possibly broth
• 2 Tbsp. clam paste (or possibly use clam base or possibly a fish bouillon cube)
• 2 Tbsp. chicken base
• 1/3 c. minced fresh parsley
• 1/3 c. fresh minced chives
• 4 ounce bacon finely diced, cooked till brown, liquid removed lightly
• 1 1/2 tsp freshly-grnd white pepper
• 1 Tbsp. Cajun seasoning (Paul Prudhomme brand or possibly other blend)
• 1 tsp cayenne pepper
• 1 tsp minced fresh basil
• 1 Tbsp. dry oregano
• 1 Tbsp. lemon pepper
• 1 tsp salt
• 2 c. diced canned tomatoes undrained
• 1 1/4 c. tomato puree (or possibly 12-ounce can tomato paste)
• 1 quart water
• 1 quart whipping cream
• 1 quart lowfat milk
• 2 x cooked baked potatoes peeled, diced
• 1/4 c. cornstarch mixed with
• 1/2 c. water till smooth

Directions