Cajun Corn Chowder Recipe

Introduction

This Cajun Corn Chowder is a rich and hearty soup bursting with bold flavors from smoky bacon, spicy Andouille sausage, and sweet corn. Perfect for a cozy meal, it combines creamy textures with a satisfying kick of Creole seasoning.

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 and add them to a pot over medium heat. Cook until browned and crispy, about 10 minutes. Transfer the cooked meat to a paper towel-lined plate. If there is more than a couple tablespoons of fat left in the pot, spoon out the excess, but leave some fat for sautéing. If the pot looks dry, add a splash of olive oil.
2. Step 2: Add the chopped onion, celery, and carrots to the pot. Sauté for 5 to 7 minutes, stirring occasionally until softened.
3. Step 3: Stir in the minced garlic and flour, cooking for about one minute to remove the raw flour taste.
4. Step 4: Pour in the chicken broth while stirring to dissolve all the flour lumps, creating a smooth base.
5. Step 5: Add the cream, diced potatoes, chopped red bell pepper, corn, marjoram, and Creole seasoning to the pot. Return the cooked bacon and sausage to the soup. Increase the heat to high and bring the chowder 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

• Use Andouille sausage for the most authentic Cajun flavor, but mild pork sausage works well too.
• For a spicier kick, add a pinch of cayenne pepper or hot sauce.
• If you prefer a thicker chowder, mash some of the potatoes in the pot before serving.
• Fresh corn can be swapped for frozen when out of season—just thaw before adding.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid scorching. You may need to add a splash of broth or cream if it thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegetarian?

Yes. Omit the bacon and sausage, and substitute vegetable broth for chicken broth. To add protein and texture, try adding cooked beans or smoked tofu.

Can I freeze Cajun Corn Chowder?

While you can freeze this chowder, keep in mind that the cream might separate when thawed. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating gently. Stir well during reheating to help recombine the cream.

Cajun Corn Chowder Recipe

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★★★★★

4.8 from 146 reviews

This hearty Cajun Corn Chowder combines crispy bacon and Andouille sausage with a medley of fresh vegetables and creamy potatoes, simmered in a spiced, flavorful broth. Perfect as a comforting meal on chilly days, this chowder balances smoky, spicy, and creamy elements for a satisfying Southern-inspired dish.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

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 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

Liquids & Dairy

• 4 cups low-sodium chicken broth
• 1 cup heavy/whipping cream

Pantry & Spices

• 1/4 cup flour
• 1/2 teaspoon marjoram
• 1 teaspoon Tony Chachere’s Original Creole Seasoning
• Olive oil (optional, as needed)

Instructions

1. Prepare Meat: Cut the bacon and sausage into small pieces. Place them in a pot over medium heat and cook for about 10 minutes, stirring occasionally, until browned and crispy. Transfer the cooked meat to a paper towel-lined plate to drain excess fat. If there is more than a couple tablespoons of fat left in the pot, spoon out the excess, but leave some fat for flavor. Add a splash of olive oil if the pan looks dry.
2. Sauté Vegetables: Add chopped onion, celery, and carrots to the same pot. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Garlic and Flour: Stir in the minced garlic and flour, cooking for about 1 minute to remove the raw flour taste and to thicken the chowder later.
4. Add Broth: Gradually pour in the low-sodium chicken broth while stirring to ensure the flour dissolves completely and to avoid lumps.
5. Add Remaining Ingredients: Stir in the heavy cream, diced potatoes, chopped red bell pepper, corn, marjoram, Tony Chachere’s Creole Seasoning, and return the cooked bacon and sausage to the pot. Increase heat to high and bring the chowder to a gentle boil.
6. Simmer: Reduce the heat to maintain a steady simmer. Cook with the lid slightly open for 15-20 minutes until the potatoes are tender. Stir occasionally to prevent sticking and promote even cooking.

Notes

• Use Andouille sausage for authentic Cajun flavor; substitute with any smoked sausage if unavailable.
• If you prefer a thicker chowder, add an additional tablespoon of flour during step 3.
• Adjust the Creole seasoning amount to your preferred spice level.
• Leftovers reheat well and the flavors deepen after a day.
• Can be garnished with chopped fresh parsley or green onions for added freshness.

Keywords: Cajun corn chowder, Andouille sausage soup, creamy corn chowder, Cajun soup recipe, Southern chowder, spicy corn soup