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cajun corn chowder
Sofia

cajun corn chowder

A creamy, spicy, and hearty chowder loaded with sweet corn, smoky sausage, tender potatoes, and Cajun spices. This comforting bowl brings Southern warmth and bold flavor in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: Cajun, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 12 oz andouille sausage or smoked sausage sliced
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups diced potatoes Yukon gold or russet
  • 3 cups corn fresh, canned, or frozen
  • 1 teaspoon Cajun seasoning more to taste
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup heavy cream or half-and-half
  • Optional: chopped parsley or green onions for garnish

Method
 

  1. Sauté the Sausage and Veggies:
  2. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned. Add onion, bell pepper, celery, and garlic. Cook for 5–6 minutes until vegetables are softened.
  3. Make the Base:
  4. Sprinkle flour over the sausage and veggies. Stir and cook for 1–2 minutes to form a roux. Slowly add in the chicken broth while stirring.
  5. Add Potatoes and Corn:
  6. Stir in potatoes, corn, Cajun seasoning, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  7. Finish the Chowder:
  8. Stir in cream and let simmer for another 5 minutes. Adjust seasoning to taste.
  9. Serve:
  10. Ladle into bowls and garnish with parsley or green onions. Serve hot with crusty bread or cornbread.

Notes

  • Make it spicier: Add cayenne pepper or a splash of hot sauce.
  • Vegetarian version: Omit sausage and use vegetable broth; add more veggies like carrots or zucchini.
  • Thicker chowder: Mash some of the potatoes or blend 1 cup of the chowder and stir it back in.
  • Storage: Refrigerate for up to 3 days or freeze without cream for best texture.