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
Scale
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.
