Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken and Corn Chowder

Ingredients

¼ lb Bacon
½ lb Onions, small dice”
1 Tbsp Black pepper
3 tsp Poultry seasoning
1 ½ cups Chicken breast, raw, chopped
¼ cup Flour
1 quart Chicken stock or broth
2 cups Creamed Corn
2 cups Red new potatoes, skin on, quartered, cooked and drained
2 cups Heavy whipping cream, hot
½ cup Half and Half, hot
2 Tbsp Hot sauce

Instructions

Chop bacon, render and drain fat into stockpot. Add onions and sauté until tender (do not brown). Season chicken with poultry seasoning, add to pot and cook through. Add flour, mixing well. Cook without browning for approximately five minutes. Add chicken stock slowly, stirring until smooth. Add corn. Add drained potatoes. Add hot cream, milk and hot sauce. Yield: one gallon

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more