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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.

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 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

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