Okra-corn Chowder




  • 2 Tbsp butter
  • 3 Tbsp vegetable oil
  • 1/4 lb tasso, finely chopped
  • 1 cup chopped yellow onions
  • 1 lb fresh okra, ends trimmed, cut crosswise into 1/2-inch slices
  • 3 medium-size ripe tomatoes, peeled, seeded and chopped
  • 7 cups chicken broth
  • Salt and Cajun Chef Cayenne Pepper to taste
  • 2 Idaho potatoes, peeled and diced
  • 2 cups fresh corn kernels (from 2 large ears)


Heat the butter and oil in a large deep pot over medium heat. Add the tasso and cook, stirring, for one minute. Add the onions and okra and cook, stirring often, for five minutes. Add the tomatoes and cook another five minutes, stirring often. Add the stock and season with salt and cayenne. Reduce the heat to medium-low and simmer for 10 minutes, skimming off any foam that rises to the surface. Add the potatoes and boil gently until they are tender, about 10 minutes. Add the corn kernels and simmer for five minutes. Season again with salt and cayenne. Serve warm. Makes 6 to 8 servings.

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