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.

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.

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.

Cajun Corn Chowder