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.
Servings: 6
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.