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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.
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
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.
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.
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.
- 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.
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.
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.
Cajun Corn Chowder
- 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
- 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.
- 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.
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