Cajun Corn Chowder
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Course
Soup
Cajun Corn Chowder
Description
The Cajun Corn Chowder is built on a base of cooked bacon and pork sausage to infuse smoky, meaty flavors. Aromatics like onion, celery, carrot, and garlic are sautéed in the rendered fat, then combined with flour to form a lightly thickened base. Chicken broth and heavy cream enrich the soup, to which diced potatoes, red bell pepper, and corn are added, providing texture and sweetness alongside the robust spices.
Creole seasoning and marjoram add depth and a mild warmth typical of Cajun cuisine without overpowering the broth. The chowder is simmered until potatoes soften, allowing flavors to meld and the soup to thicken to a comforting consistency.
Serve this chowder hot as a substantial lunch or dinner, accompanied by crusty bread. The combination of ingredients makes it satisfying in cooler weather or whenever a filling, flavorful soup is desired.
If Andouille sausage is unavailable, substitute kielbasa or another uncooked pork sausage after removing casings. Adjust seasoning according to spice preference, using variations of Creole seasoning for more heat or less salt.
Ingredients
- 3 lices Bacon cut into small pieces
- 12 ounces pork sausage cut into small pieces, see note, Andouille recommended
- 1 medium onion chopped
- 2 ticks celery chopped
- 2 medium carrot peeled & chopped
- 4 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth low-sodium
- 1 cup heavy cream aka whipping cream
- 2 large russet potato peeled & diced
- 1 medium red bell pepper chopped
- 3 cups corn frozen or fresh
- 1/2 teaspoon marjoram
- 1 teaspoon creole seasoning Tony Chachere's Original
Instructions
- 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 (and, conversely, if the pan is looking dry, add a splash of olive oil).
- Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about a minute.
- Stir in the broth and ensure all the flour has dissolved.
- Add in the cream, potatoes, bell pepper, corn, marjoram, and Tony's seasoning. Also add the sausage and bacon back to the pot. Increase the heat to high and bring the soup to a gentle boil.
- Reduce the heat so it's steadily simmering and cook with the lid slightly open for 15-20 minutes or until the potatoes have softened. Give it the occasional stir so nothing sticks to the bottom of the pot.
Notes
- Kielbasa or uncooked pork sausage with casings removed work as substitutes for Andouille sausage.
- For more heat and less salt, try alternative Creole seasonings like Tony's More Spice or BOLD versions.
User Reviews
Overall Rating
5
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