Tuesday, September 13, 2011

Diane's Creole New England Clam Chowder.

We got lots of snow last winter and needed soup but I have to admit to being lazy and I doctored a few cans and invented

Diane's Creole New England Clam Chowder.

1 can good quality clam chowder (I use Snows)
1 can cream style corn
1 can clams with juice
1 Andouille sausage, diced
1 slice bacon, diced
1 onion, sliced
1 teaspoon (or more) Creole seasoning or Emeril's essence.

Cook the sausage and bacon until done but not crisp, add the onion to the fat and sauté till translucent. Add the can of chowder, clams and corn and stir to blend. Add the Creole seasoning and heat to serving temperature.

It was YUMMY! even thouugh it came from a can. We used more Creole seasoning on each bowl.

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