Cajun Corn Chowder Recipe

Introduction

This Cajun Corn Chowder is a comforting and flavorful dish that combines sweet corn and tender potatoes with a spicy Cajun kick. It’s creamy, hearty, and perfect for warming up on a chilly day.

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 1 cup heavy cream
• 2 tablespoons Cajun seasoning
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil or butter
• Salt and pepper to taste

Instructions

1. Step 1: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Step 2: Add the diced potatoes and corn kernels to the pot. Pour in the broth and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
3. Step 3: Stir in the Cajun seasoning, salt, and pepper. Adjust the seasoning to your taste.
4. Step 4: Pour in the heavy cream and stir well. Let the chowder simmer gently until it thickens slightly, about 5 more minutes. Do not let it boil.
5. Step 5: Remove from heat and serve warm, garnished with fresh herbs or extra Cajun seasoning if desired.

Tips & Variations

• For a smoky flavor, add diced smoked sausage or bacon along with the onions in Step 1.
• Use half-and-half instead of heavy cream for a lighter version.
• Blend part of the chowder for a creamier texture, leaving some corn and potatoes chunky.
• Adjust the Cajun seasoning according to your heat preference or substitute with paprika and cayenne pepper.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. If the chowder thickens too much, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this chowder?

Yes, frozen corn works perfectly and is a convenient option when fresh corn is out of season. Just add it directly to the pot with the potatoes and broth.

Is this chowder vegetarian?

This recipe is vegetarian when using vegetable broth. To keep it vegetarian, make sure your Cajun seasoning does not contain any animal-derived ingredients.

Cajun Corn Chowder Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

This creamy Cajun Corn Chowder is a comforting and flavorful soup featuring tender corn, potatoes, and onions simmered with Cajun seasoning and finished with a rich cream base. Perfect for a cozy meal, this chowder balances hearty ingredients with spicy, aromatic spices for a delicious Southern-inspired dish.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Southern, Cajun

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped

Seasonings and Dairy

• 2 teaspoons Cajun seasoning
• 1 cup heavy cream
• 2 tablespoons butter or oil (optional, for sautéing)
• Salt and black pepper to taste

Liquid

• 4 cups vegetable or chicken broth

Instructions

1. Prepare the vegetables: Peel and dice the potatoes into small cubes, chop the onion, and measure out the corn kernels.
2. Sauté aromatics and start the base: In a large pot over medium heat, optionally melt butter or heat oil, then add the chopped onions and sauté until translucent and fragrant, about 5 minutes.
3. Add potatoes, corn, and broth: Add the diced potatoes and corn to the pot, then pour in the broth. Bring the mixture to a boil, then reduce to a simmer.
4. Season the chowder: Stir in the Cajun seasoning, salt, and black pepper. Let the soup simmer gently until the potatoes are tender, about 20-25 minutes.
5. Thicken and finish: Slowly stir in the heavy cream, continuing to simmer the chowder until it thickens slightly, about 5 more minutes. Adjust seasoning as needed.
6. Serve: Ladle the chowder into bowls and serve warm, optionally garnished with fresh herbs or extra Cajun seasoning for a kick.

Notes

• You can substitute heavy cream with half-and-half for a lighter version, but the chowder will be less rich.
• For added protein, consider adding cooked andouille sausage or crispy bacon.
• If you prefer a thicker chowder, mash some of the cooked potatoes in the pot before adding the cream.
• Adjust the amount of Cajun seasoning according to your spice tolerance.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Cajun corn chowder, creamy corn soup, Cajun soup, Southern chowder, potato corn soup, spicy corn chowder