Spicy Seafood Chowder
Chilis & Soups
What are two things that sets this seafood chowder apart from all the rest?
1. A secret ingredient! You can add any superhot pepper of your choice to this creamy dish to spice it up.
2. it only takes about 30 minutes to cook up this tasty chowder!
This is great to make anytime of the year, and especially during the colder months. Make sure to savor this scrumptious, flavorful chowder because it is super delicious and will only last a few days! Of course, if it's gone within a few days, you can always make more of this (that's exactly what we did). Thank you Joshua for submitting this awesome recipe!
You can also add any other seafood you want to this to fancy it up, such as scallops, shrimp, or fish. It's your recipe now! Just never stop stirring, the bottom will burn and ruin it! - Joshua
1 gallon half and half
5 cans Extra chunky clam chowder
1 head of garlic
2 red onions
4 cans baby clams
4 pounds artificial crab meat (leg style works best if you cut it into 1 inch lengths, but flake style works as well if you break it up)
1 bag frozen southern style has browns
1 stick of unsalted butter
Finely chop entire head of garlic and two red onions.
Drain the water from the canned clams.
Sauté in butter until onions are clear-ish.
Add all the half and half and the canned clam chowder.
Turn up the heat and stir.
When it gets too hot to taste add in the frozen hash browns and artificial crab meat. Stir more.
Slowly add potato flakes as it heats up to a boil. Never stop stirring. Add the flakes until it gets to your desired consistency.
Add the secret ingredient (any super-hot pepper) after the potato flakes until it is spicy enough for your taste. I use dehydrated devils tongue flakes. Super hots work phenomenally with this much dairy to impart a delicious chili flavor and make the heat bearable for anyone.
Pull off the heat at the first sign of a boil and let cool down to eatable temperature.