How to Make Best Cajun Corn Chowder Recipe

Looking for a hearty soup with a Cajun twist? Discover the best Cajun Corn Chowder recipe, packed with flavor and easy to make. This easy recipe is perfect for quick family dinners and weeknight dinner ideas. Whether you’re a fan of creamy garlic pasta or looking for 30-minute meals, this Cajun Corn Chowder will become a staple in your kitchen. Let’s dive in and make this delicious dish together!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights
• Packed with bold Cajun flavors
• Creamy and hearty, a comforting meal for the whole family
• Can be made ahead for easy meal prep

Ingredients

Here’s what you’ll need to make this Cajun Corn Chowder recipe:

• 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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through how to make this Cajun Corn Chowder step by step:

1. 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).
2. Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally.
3. Stir in the garlic and flour and cook for about a minute.
4. Stir in the broth and ensure all the flour has dissolved.
5. 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.
6. 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.

Pro Tips for Making the Recipe

Here are some tips to ensure your Cajun Corn Chowder turns out perfectly:

• Use high-quality ingredients, especially the sausage, as it adds a lot of flavor.
• Don’t skip the step of browning the bacon and sausage—it adds depth to the soup.
• If using frozen corn, make sure to thaw it first.
• Adjust the seasoning to your taste, adding more Tony’s Creole Seasoning if you prefer it spicier.

How to Serve

Here are some ideas for serving your Cajun Corn Chowder:

• Serve with a side of crusty bread or cornbread for a filling meal.
• Garnish with fresh herbs like parsley or chives for a fresh touch.
• Pair with a simple green salad for a balanced dinner.
• Try it alongside a Street Corn Chicken Rice Bowl for a delicious meal combination.

Make Ahead and Storage

Here’s how you can make this recipe ahead and store it:

• Make ahead: Prepare the soup up to the point before adding the cream, then refrigerate or freeze. When ready to serve, reheat and stir in the cream.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream if needed to restore creaminess.
• Freezer: Freeze without the cream for up to 2 months. Thaw and reheat, then stir in the cream before serving.

There you have it—a delicious and easy Cajun Corn Chowder recipe that’s perfect for quick family dinners and weeknight dinner ideas. Give it a try and let me know what you think! And don’t forget to check out my Best Easy Mexican Chicken Marinade Recipe for another quick and flavorful meal option.