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    Home » Soups

    Cajun Corn Chowder

    Published: Sep 8, 2022 / Updated: Dec 5, 2022 / 12 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    Change up your chowder game with this Cajun corn chowder recipe that has a kick! It's budget friendly, so hearty, and bursting with Louisiana flavors.

    I think you'll also enjoy this Cajun Chicken Caesar Salad next.

    two bowls of chowder next to a can of tony chachere seasoning

    This post is sponsored by our long-term partner Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.

    Why you'll love it

    There's just so much good stuff in this easy Cajun chowder. We've got corn, crispy bacon, Andouille sausage, and potatoes in an irresistibly creamy and thick broth. It's affordable to make, and you'll be able to enjoy the leftovers all week long or serve a crowd. This soup is great from the end of summer when corn is in season and does double duty right through winter to keep you cozy.

    I love making a good corn chowder, and I can't believe it's taken me this long to put a Cajun spin on it, especially since Tony Chachere's Original Creole Seasoning makes everything taste great. It's the perfect blend in every bite, and you'll love the bold taste of Tony's seasonings. A can of Tony's is a fixture in my pantry since it's an easy and inexpensive way to jazz up so many dishes!

    What you'll need

    • Bacon - for that savory, crispy deliciousness
    • Sausage - we're using Andouille sausage, a staple in Cajun and Creole cuisine
    • Onion, celery, and carrots - a great base for any soup. I prefer using sweet (Vidalia) onions.
    • Garlic - for more savory flavor
    • Flour - a thickening agent so the broth is extra hearty
    • Chicken broth - for richer flavor. We're using the low-sodium kind.
    • Heavy cream - it's what makes this chowder so silky
    • Potatoes - Russets are my usual for soups since they're nice and starchy
    • Red bell pepper and corn - classic veggies in chowder
    • Marjoram - it's a dried aromatic herb that's similar to oregano but a little more delicate and sweeter
    • Tony Chachere's Original Creole Seasoning - a zesty blend of Cajun spices that's designed to replace salt & pepper in all your recipes and enhance the flavor
    six cans of tony chachere seasoning on a countertop

    Find your flavor

    • This year marks Tony Chachere's 50th anniversary, and there's no better time than now to celebrate all their delicious seasonings, from the Original one that started it all to their BOLD, More Spice, No Salt, Spice N' Herbs, and Lite seasonings.
    • I recommend trying Tony's variety pack to explore the entire lineup and using whichever is your favorite in this chowder. There's a Tony's for everyone!

    How to make Cajun corn chowder

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    sauteing bacon, sausage, and onions and carrots and celery

    Cut up the bacon and sausage, and cook in a soup pot or Dutch oven until browned and crispy. Transfer to a paper towel lined plate. Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes. Stir in the garlic and flour.

    adding cream and seasoning to cajun corn chowder

    Pour in the broth and stir, ensuring that all the flour has dissolved. Add in the cream, potatoes, red bell pepper, corn, marjoram, and Tony's seasoning of your choice. Transfer the sausage and bacon back to the pot. Bring to a boil, and then simmer until the potatoes have softened.

    Pro tip

    • To save time, I like to prep the celery, carrots, and onion while the bacon and sausage are cooking, and then I peel the potatoes while the celery, carrots, and onion cook. You can prepare everything ahead of time if that's more your style, however!

    Substitutions and variations

    • Kielbasa is a good substitute if you can't find Andouille sausage. Uncooked pork sausage such as Italian sausage or breakfast sausage will work as well; however, I recommend taking the meat out of its casings rather than trying to slice it.
    • As mentioned above, feel free to change up which variety of Tony Chachere's delicious Creole seasonings you use.
    • I don't suggest substituting the heavy cream for anything with a lower fat content. The taste and texture may not come out as intended.
    a bowl of cajun corn chowder with a spoon

    Leftovers and storage

    • This chowder will keep 3-5 days in the fridge in an airtight container.
    • I recommend reheating in a covered saucepan over a low heat, or microwave in short intervals until warmed through.
    • You can freeze it, but there's a chance the texture of the cream and cooked potatoes may change a bit. It will still taste good, though.

    Try these next

    • Cajun Scalloped Potatoes
    • Cajun Chicken and Gnocchi Bake
    • Cajun Crab Stuffed Salmon
    • Creole Sausage Balls with Remoulade Dipping Sauce
    • Cajun Twice Baked Potatoes
    a pot of cajun corn chowder next to a can of tony chachere seasoning

    If you have any questions about this tasty corn chowder with a Cajun twist, let me know in the comments below. I'd love to hear from you if you made it! You can also find me on Instagram.

    two bowls of chowder next to a can of tony chachere seasoning

    Cajun Corn Chowder

    Change up your chowder game with this Cajun corn chowder recipe that has a kick! It's budget friendly, so hearty, and bursting with Louisiana flavors.
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Soup
    Cuisine Cajun American
    Servings 6
    Prevent your screen from going dark

    Ingredients
     

    • 3 slices bacon cut into small pieces
    • 12 ounces pork sausage (Andouille recommended) cut into small pieces, see note
    • 1 medium onion chopped
    • 2 sticks celery chopped
    • 2 medium carrots peeled & chopped
    • 4 cloves garlic minced
    • 1/4 cup flour
    • 4 cups low-sodium chicken broth
    • 1 cup heavy/whipping cream
    • 2 large Russet potatoes peeled & 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
     

    • 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 is a good substitute if you can't find Andouille sausage. Uncooked pork sausage (like Italian sausage or breakfast sausage) will work too, but I recommend taking the meat out of its casings vs. trying to slice it.
    • Prefer more heat and less salt? Try Tony's More Spice Creole Seasoning or Tony’s BOLD Creole Seasoning.
    Keyword Cajun Corn Chowder
    Author Natasha Bull
    « Easy Baked Gnocchi
    Easy Tomato Soup Recipe »

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    1. Alicia L. says

      November 10, 2022 at 6:32 PM

      5 stars
      I made this for dinner tonight and loved it! I don’t eat pork so I used spicy chicken sausage and just omitted the bacon (turkey bacon is awful and not worth it haha) and the recipe is still perfect. Husband took one bite and said “I would eat this all the time” - success!

      Reply
      • Natasha says

        November 11, 2022 at 9:26 AM

        I'm so glad you guys enjoyed it!! 😀

        Reply
    2. Rebecca says

      October 16, 2022 at 5:29 PM

      5 stars
      This is delicious, eating it right now! I used half & half instead of cream and added another teaspoon or so of Tony's. Will definitely make this again.

      Reply
      • Natasha says

        October 16, 2022 at 5:31 PM

        I'm so happy you love it, Rebecca!! 😀 Thanks for your review!

        Reply
    3. Eden says

      September 21, 2022 at 7:03 AM

      5 stars
      Super tasty and forgiving recipe. Can’t wait to eat my leftovers!

      Reply
      • Miranda @ Salt & Lavender says

        September 21, 2022 at 1:45 PM

        That's so nice to hear, Eden!! Thank you for leaving a review!

        Reply
    4. Nancy says

      September 20, 2022 at 7:36 AM

      5 stars
      Can I make this Cajun Corn Chowder in a slow cooker?

      Reply
      • Natasha says

        September 21, 2022 at 2:35 PM

        Hi! You'd have to do the first 3 steps in a skillet (or pot/pan on the stove) anyway, and then I'm not sure how well the cream would hold up slow cooking, so it's really just easier and less mess to do it on the stove in a pot.

        Reply
    5. Alex says

      September 19, 2022 at 10:35 AM

      Hello! Question, if I’m doubling up this recipe do I have to double up the flour also?

      Reply
      • Natasha says

        September 20, 2022 at 4:41 AM

        Hi! I'd say yes because if not you'll end up with a thinner soup. Hope you enjoy it! 🙂

        Reply
    6. Maryellen says

      September 14, 2022 at 4:29 PM

      5 stars
      Absolutely delish!!! I added more creole seasoning just to add more heat.

      Reply
      • Natasha says

        September 14, 2022 at 6:17 PM

        Fantastic!! I'm so glad you enjoyed it, Maryellen. Thanks for your review!

        Reply

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