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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/cajun-corn-chowder-recipe/