Cajun Langostino Chowder – #FishFridayFoodies

• Seafood

  • 1 (8-oz. Bottle Clam, juice

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 3 Stalks Celery
  • 4 Red potatoes
  • 1 Yellow onion, sweet

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 tsp Cajun seasoning
  • 1/2 tsp Sea salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Half & half
  • 1 1/2 cups Whole milk

• Other

  • 1 (12-oz. Bag Frozen langostino tails

Found on faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

Ingredients

• 2 Tablespoons Unsalted Butter
• 3 Stalks Celery, Diced
• 2 Carrots, Diced
• 1 Sweet Yellow Onion, Diced
• 4 Red Potatoes, Peeled & Diced
• 2 Cups Half & Half
• 1 1/2 Cups Whole Milk
• 1 (8-oz.) Bottle Clam Juice
• 2 Bay Leaves
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 2 Teaspoons Cajun Seasoning
• 1 (12-oz.) Bag Frozen Langostino Tails

Directions

• In a large Dutch oven or stockpot, melt the butter over medium-high heat.
• When the butter is melted, add the celery, carrots, and onion. Cook for 8 minutes, or until translucent.
• Add all of the remaining ingredients, except for the langostino tails; bring to a boil.
• Lower the temperature to medium-heat, and then cook until the potatoes are tender. This should take anywhere between 10 and 20 minutes.
• Add the langostino tails, and cook for an additional 5 to 10 minutes, or until the langostinos are completely heated through.
• Before serving, remove and discard the bay leaves.