Cajun Corn Chowder Recipe

Introduction

Cajun Corn Chowder is a hearty and flavorful soup that combines smoky sausage, crispy bacon, and sweet corn in a creamy base. This comforting dish brings a touch of Louisiana spice to your kitchen, perfect for chilly days or when you crave a rich, satisfying meal.

Ingredients

• 3 slices bacon (cut into small pieces)
• 12 ounces pork sausage (Andouille recommended, cut into small pieces)
• 1 medium onion (chopped)
• 2 sticks celery (chopped)
• 2 medium carrots (peeled and chopped)
• 4 cloves garlic (minced)
• 1/4 cup flour
• 4 cups low-sodium chicken broth
• 1 cup heavy or whipping cream
• 2 large Russet potatoes (peeled and diced)
• 1 medium red bell pepper (chopped)
• 3 cups frozen or fresh corn
• 1/2 teaspoon marjoram
• 1 teaspoon Tony Chachere’s Original Creole Seasoning

Instructions

1. Step 1: Cut the bacon and sausage into small pieces. Add them to a pot over medium heat and cook until browned and crispy, about 10 minutes. Transfer the cooked bacon and sausage to a paper towel-lined plate. Remove excess fat from the pot, leaving a little for flavor. If the pan seems dry, add a splash of olive oil.
2. Step 2: Add chopped onion, celery, and carrots to the pot. Sauté for 5 to 7 minutes, stirring occasionally until the vegetables soften.
3. Step 3: Stir in minced garlic and flour, cooking for about one minute to form a roux.
4. Step 4: Gradually add the chicken broth, stirring to dissolve all the flour and prevent lumps.
5. Step 5: Add heavy cream, diced potatoes, chopped red bell pepper, corn, marjoram, and Creole seasoning. Return the cooked sausage and bacon to the pot. Increase the heat to high and bring the soup to a gentle boil.
6. Step 6: Reduce the heat to a steady simmer and cook with the lid slightly open for 15 to 20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or hot sauce along with the Creole seasoning.
• Use smoked sausage or chorizo as an alternative to Andouille for a different flavor profile.
• Swap heavy cream for half-and-half to reduce richness without sacrificing creaminess.
• Add fresh herbs such as thyme or parsley at the end for a fresh finish.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. You can also freeze the chowder for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegetarian?

Yes, substitute the bacon and sausage with smoked tofu or mushrooms to add a smoky flavor. Use vegetable broth instead of chicken broth to keep it vegetarian.

What is the best way to thicken the chowder if it’s too thin?

If your chowder is too thin, mix a tablespoon of flour or cornstarch with cold water and stir it into the simmering soup. Cook for a few more minutes until it thickens to your desired consistency.

Cajun Corn Chowder Recipe

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★★★★★

4.7 from 129 reviews

This hearty Cajun Corn Chowder combines smoky bacon, spicy Andouille sausage, and fresh vegetables in a creamy, flavorful soup. Perfect for a comforting meal, it features tender potatoes, sweet corn, and a blend of Cajun seasonings that deliver an authentic Creole-inspired taste.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meats

• 3 slices bacon, cut into small pieces
• 12 ounces pork sausage (Andouille recommended), cut into small pieces

Vegetables

• 1 medium onion, chopped
• 2 sticks celery, chopped
• 2 medium carrots, peeled and chopped
• 4 cloves garlic, minced
• 2 large Russet potatoes, peeled and diced
• 1 medium red bell pepper, chopped
• 3 cups frozen or fresh corn

Other Ingredients

• 1/4 cup flour
• 4 cups low-sodium chicken broth
• 1 cup heavy/whipping cream
• 1/2 teaspoon marjoram
• 1 teaspoon Tony Chachere’s Original Creole Seasoning

Instructions

1. Cook bacon and sausage: Cut the bacon and sausage into small pieces and add them to a pot over medium heat. Cook until browned and crispy, about 10 minutes. Transfer to a paper towel-lined plate. If excess fat remains in the pot, spoon out some but leave a couple tablespoons; add a splash of olive oil if the pan seems dry.
2. Sauté vegetables: Add chopped onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally until softened.
3. Add garlic and flour: Stir in minced garlic and flour, cooking for about one minute to cook off the raw flour taste.
4. Add broth: Pour in the low-sodium chicken broth, stirring to dissolve all the flour and create a smooth base.
5. Add remaining ingredients: Stir in the heavy cream, diced potatoes, chopped red bell pepper, corn, marjoram, and Tony Chachere’s seasoning. Return the cooked sausage and bacon to the pot. Increase heat to high and bring the soup to a gentle boil.
6. Simmer chowder: Reduce heat to maintain a steady simmer with the lid slightly open. Cook for 15-20 minutes until the potatoes are tender, stirring occasionally to prevent sticking.

Notes

• Andouille sausage is recommended for authentic Cajun flavor but any spicy smoked sausage can be used.
• Leaving a bit of fat in the pot helps with flavor and sautéing the vegetables properly.
• Use low-sodium broth to control salt levels since the sausage and seasoning can be salty.
• This chowder can be thickened or thinned by adjusting the amount of cream or broth to your liking.
• For a vegetarian version, omit the bacon and sausage and increase vegetables or substitute with plant-based sausage alternatives.

Keywords: Cajun, Corn Chowder, Soup, Andouille Sausage, Bacon, Creamy, Comfort Food