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Leftover Boil Chowder

This chowder is a flexible, no-fuss way to make the most of your boil. Toss in any veggies you included the first time around—corn, potatoes, onions—or get creative with extras like mushrooms or artichokes if that’s how you roll. It’s nearly impossible to mess up, and the result is always hearty, rich, and soul-satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • 1 knife
  • 1 measuring cup
  • Measuring spoons
  • 1 large soup pot
  • 1 Large spoon

Ingredients
  

  • 1 stick butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 2 cloves garlic chopped
  • 1 poblano pepper chopped
  • 1-1/2 cups corn leftover from the boil, cut off cobs
  • 2 Tbsp. Carbquik or other baking mix
  • 2 cups chicken broth
  • 1 Tbsp. salt and pepper
  • 2 Tbsp. Cajun seasoning I used Tony's
  • 1-1/2 tsp. Old Bay
  • 1 lb. shrimp or crawfish leftover from shrimp/crawfish boil, peeled
  • 2 cups potatoes leftover from the boil, cubed
  • 1 cup sausage leftover from the boil, sliced
  • 2 cups heavy cream
  • 1 cup milk
  • 1 can chopped green chiles
  • Green onion garnish

Instructions
 

  • Saute onion, celery and garlic in butter.
  • Add bell pepper and corn. Heat and stir.
  • Sprinkle Carbquik over the top of the vegetables.
  • Stir until pasty.
  • Pour in the chicken broth, salt, pepper, Cajun seasoning and Old Bay. Stir
  • Stir in milk and cream.
  • Add the potatoes, sausage and shrimp.
  • Stir and heat until slightly thickened before serving.