“`html
If you are craving a rich, hearty, and full-flavored soup that comforts from the first spoonful, this Cajun Corn Chowder Recipe is exactly what you need. Creamy and packed with tender potatoes, sweet corn, and perfectly spiced sausage and bacon, this dish delivers southern charm and a touch of Louisiana heat in each bite. Whether you want a cozy lunch or a satisfying dinner, this chowder brings together simple ingredients in an irresistible way that keeps you coming back for more.
Ingredients You’ll Need
Every great bowl of soup starts with fresh, straightforward ingredients that each play a starring role in flavor, texture, or color. For this Cajun Corn Chowder Recipe, these essentials come together to create layers of taste that are both comforting and a little adventurous.
- Bacon (3 slices): Adds smoky richness and a crisp texture that contrasts beautifully with the creamy base.
- Pork sausage – Andouille recommended (12 ounces): Brings the authentic Cajun spice and a meaty punch, infusing the chowder with bold character.
- Medium onion (1, chopped): Builds a flavorful aromatic base with a slight sweetness once sautéed.
- Celery (2 sticks, chopped): Offers a subtle crunch and a refreshing herbal note to balance the richness.
- Carrots (2 medium, peeled and chopped): Add natural sweetness and vibrant color that brightens the chowder.
- Garlic (4 cloves, minced): Delivers a fragrant depth that elevates all the savory elements.
- Flour (1/4 cup): Thickens the chowder to a satisfyingly creamy consistency without weighing it down.
- Low-sodium chicken broth (4 cups): Forms the savory liquid base, keeping the chowder balanced without excessive salt.
- Heavy or whipping cream (1 cup): Envelops the chowder in silky richness and rounds out the spices perfectly.
- Russet potatoes (2 large, peeled and diced): Provide hearty body and creaminess as they soften and absorb flavors.
- Red bell pepper (1 medium, chopped): Adds a touch of sweetness and a pop of bright color to the dish.
- Corn (3 cups, frozen or fresh): Brings a burst of natural sweetness and delightful texture with every spoonful.
- Marjoram (1/2 teaspoon): Imparts a subtle herbal freshness that complements the smoky and spicy notes.
- Tony Chachere’s Original Creole Seasoning (1 teaspoon): The secret weapon that layers on authentic Creole flavor, warming the dish with just the right kick.
How to Make Cajun Corn Chowder Recipe
Step 1: Render the Bacon and Sausage
Start by cutting the bacon and sausage into small pieces, then cook them in a pot over medium heat until they’re browned and crispy, about 10 minutes. This step releases their flavorful fats, which will serve as the base for the whole chowder. Once cooked, transfer them to a paper-towel-lined plate to drain excess fat. If the pot has too much grease, remove some, but don’t drain it all since that render is key to depth of flavor.
Step 2: Sauté Your Aromatics
Next, toss the chopped onion, celery, and carrots into the pot. Let them gently cook for 5 to 7 minutes, stirring occasionally, until they become tender and fragrant. These veggies add a crucial layer of sweetness and texture that is heartwarming and satisfying.
Step 3: Build Your Roux
Stir in the minced garlic and flour, cooking for about a minute so the flour toasts slightly. This mixture thickens the chowder later and imparts a subtle nutty aroma that intensifies the chowder’s comforting quality.
Step 4: Add Broth and Dissolve Flour
Pour in the low-sodium chicken broth and stir well, ensuring all the flour is fully dissolved. This step prevents lumps and gives the chowder a lovely smooth body.
Step 5: Add the Cream, Veggies, Seasoning, and Meats
Now’s the time to stir in the heavy cream, diced potatoes, chopped red bell pepper, corn, marjoram, and the essential Tony Chachere’s Original Creole Seasoning. Don’t forget to return the cooked sausage and bacon to the pot. Crank up the heat to bring it to a gentle boil, allowing everything to mingle in a bubbling bath of flavor.
Step 6: Simmer to Perfection
Reduce the heat so the chowder simmers steadily, with the lid slightly ajar, and cook for 15 to 20 minutes until the potatoes are tender. Stir occasionally during this time to prevent sticking and to marry all those gorgeous ingredients. By the end, the chowder should be thick, creamy, and boasting an irresistible Cajun spice kick.
How to Serve Cajun Corn Chowder Recipe
Garnishes
When serving this Cajun Corn Chowder Recipe, consider topping it with a sprinkle of chopped fresh parsley or green onions for a splash of brightness and color. Crumbled crispy bacon or a few dashes of hot sauce can also elevate the experience and add playful texture or heat.
Side Dishes
This chowder pairs beautifully with a crusty French baguette or buttery cornbread to sop up every last drop. A crisp green salad or lightly dressed coleslaw also complements the chowder’s richness perfectly, balancing the meal with fresh, crisp bites.
Creative Ways to Present
For a fun twist, serve your Cajun Corn Chowder Recipe in hollowed-out mini pumpkins or bread bowls. These not only look charming but add another layer of flavor and make the meal feel extra special—perfect for entertaining or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries—this chowder stores beautifully in an airtight container in the refrigerator for up to 3 days. Just make sure it cools before sealing to preserve all those delicious flavors.
Freezing
You can freeze Cajun Corn Chowder Recipe, but keep in mind the cream and potatoes might change in texture slightly. Use freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat leftovers slowly over medium-low heat, stirring often to prevent scorching. If the chowder feels too thick as it warms, add a splash of chicken broth or water to bring back the creamy consistency you loved when it was freshly made.
FAQs
Can I make this Cajun Corn Chowder Recipe vegetarian?
Absolutely! Swap the bacon and sausage for smoked tofu or hearty mushrooms with smoked paprika. Use vegetable broth instead of chicken broth for a delicious vegetarian version that still captures some smoky, savory notes.
What if I don’t have Tony Chachere’s seasoning?
If you’re missing Tony’s Creole seasoning, a mix of smoked paprika, cayenne, garlic powder, onion powder, and dried herbs like oregano and thyme can stand in nicely. The key is balancing heat and herbs to mimic that distinctive Creole flavor.
Can this chowder be made in a slow cooker?
Yes! You can brown the meats and sauté the veggies in a skillet first, then combine everything in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cream and seasonings toward the end to avoid curdling.
Is the chowder spicy? How much heat does it have?
The Cajun Corn Chowder Recipe features a gentle but noticeable heat from the Andouille sausage and Creole seasoning. If you prefer milder flavors, reduce the seasoning amount or choose a milder sausage. Feel free to add hot sauce at the table to control the spice level.
Can I substitute frozen corn for fresh corn?
Definitely! Both work well in this recipe. Frozen corn is convenient and adds natural sweetness, while fresh corn offers a slightly crisper texture and a fresh-cut taste. Either way, your Cajun Corn Chowder Recipe will be wonderfully delicious.
Final Thoughts
There’s nothing quite like the warmth and satisfaction of a homemade Cajun Corn Chowder Recipe to brighten any day. With its rich flavors, creamy texture, and just the right amount of spice, this chowder quickly becomes a go-to comfort food that friends and family will adore. I encourage you to give it a try—once you do, you’ll understand why it’s such a cherished classic!
“`
Print
Cajun Corn Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This hearty Cajun Corn Chowder combines smoky bacon, spicy Andouille sausage, fresh vegetables, and creamy broth to create a comforting and flavorful soup perfect for any season. The blend of classic Cajun spices and fresh ingredients delivers a rich, satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Meat
- 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 & chopped)
- 4 cloves garlic (minced)
- 2 large Russet potatoes (peeled & diced)
- 1 medium red bell pepper (chopped)
- 3 cups frozen or fresh corn
Liquids & Dairy
- 1/4 cup flour
- 4 cups low-sodium chicken broth
- 1 cup heavy/whipping cream
Spices & Seasoning
- 1/2 teaspoon marjoram
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
Instructions
- Cook Bacon and Sausage: Cut up the bacon and sausage and add it to a pot over medium heat. Cook until browned and crispy, about 10 minutes. Transfer the bacon and sausage to a paper towel-lined plate. If there’s more than a couple tablespoons of fat left in the pot, spoon out the excess, but don’t drain it all. If the pan looks dry, add a splash of olive oil.
- Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally until the vegetables soften and develop flavor.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking for about one minute to eliminate the raw flour taste and help thicken the chowder.
- Add Broth: Pour in the low-sodium chicken broth, stirring continuously to ensure the flour dissolves completely and no lumps form.
- Combine Remaining Ingredients: Add the heavy cream, diced potatoes, chopped red bell pepper, corn, marjoram, and Tony Chachere’s Creole seasoning to the pot. Return the cooked sausage and bacon back into the chowder. Increase the heat to high and bring the soup to a gentle boil.
- Simmer: Reduce the heat to maintain a steady simmer and cook with the lid slightly open for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking to the bottom of the pot.
Notes
- Using Andouille sausage is recommended for authentic Cajun flavor, but you can substitute with other pork sausages if needed.
- Be sure to not remove all the fat from the cooked bacon and sausage as it adds richness to the chowder.
- If the chowder becomes too thick during simmering, add a little additional chicken broth or water to reach desired consistency.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to taste.
- This chowder keeps well refrigerated for 3-4 days and flavors improve overnight.
