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Cajun Corn Chowder

A hearty and flavorful soup blending the spicy kick of Cajun seasoning with the sweetness of corn and the richness of bacon and sausage.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Cajun
Calories: 450
Ingredients Method Notes

Ingredients
  

Bacon
  • 3 slices bacon cut into small pieces
Sausage
  • 12 ounces pork sausage Andouille recommended, cut into small pieces
Vegetables
  • 1 medium onion chopped
  • 2 sticks celery chopped
  • 2 medium carrots peeled & chopped
  • 4 cloves garlic minced
Pantry
  • 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
Spices
  • 1/2 teaspoon marjoram
  • 1 teaspoon Tony Chachere's Original Creole Seasoning

Method
 

  1. Cook bacon and sausage in a pot over medium heat until browned and crispy (about 10 minutes). Transfer to a paper towel-lined plate, leaving a couple tablespoons of fat in the pot.
  2. Add onion, celery, and carrots to the pot. Sauté for 5-7 minutes, stirring occasionally.
  3. Stir in garlic and flour, cooking for about 1 minute.
  4. Stir in broth, ensuring flour is dissolved. Add cream, potatoes, bell pepper, corn, marjoram, Tony's seasoning, bacon, and sausage. Bring to a gentle boil.
  5. Reduce heat to a steady simmer, lid slightly open, and cook for 15-20 minutes or until potatoes are softened. Stir occasionally to prevent sticking.

Notes

For extra flavor, garnish with chopped fresh parsley or chives. Serve with crusty bread for a filling meal.