Cajun Corn Chowder

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

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.

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.