1 lg. onion
3 (16 oz.) cans kernel corn, drained
1/2 lb. bay shrimp
3 tbsp. butter
2 1/2 c. chicken broth
2 c. heavy (whipping) cream
Cajun seasonings to taste

1. PRE-PREP (can be done well in advance of cooking and held under refrigeration).

Peel the onion and in a food processor puree to a fine pulp, remove to a bowl. After draining the corn well run it through the processor also for about 10 to 15 seconds (some kernels left whole adds texture to the finished product).

2. COOKING

Melt the butter in a soup pot, add the onions and saute. Add 1 tablespoon cajun seasoning, the bay shrimp and the corn, continue cooking about 15 minutes, stirring frequently. Next, add the chicken broth and 1 1/2 cups cream, bring to a boil then reduce to a simmer for about 25 to 30 minutes. Continue stirring occasionally.

3. FINISHING THE CHOWDER

While the pot is simmering it's a good time to adjust the seasonings. This is a spicy soup and should have a 'bite' to it, but as each persons tastes differ so will the amount of seasoning you will need for 'the bite'. I like about 2 1/2 to 3 tablespoons, add slowly and taste the soup to get your desired spice. Use the remaining cream to adjust the consistency if needed.

My own opinion is this chowder tastes best if it's made a day or 2 in advance allowing time for the seasoning to marinate and develop it's full flavor. Serves 6 to 8.

I recommend using Chef Paul Prudholmes CAJUN MAGIC seasoning for redfish and it is available in most grocery markets. ENJOY!