Name: Cajun Corn Chowder Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 3 slices bacon, cut into small pieces; 12 ounces pork sausage (Andouille recommended), cut into small pieces; 1 medium onion, chopped; 2 sticks celery, chopped; 2 medium carrots, peeled and chopped; 4 cloves garlic, minced; 2 large Russet potatoes, peeled and diced; 1 medium red bell pepper, chopped; 3 cups frozen or fresh corn; 4 cups low-sodium chicken broth; 1 cup heavy cream or whipping cream; 1/4 cup all-purpose flour; 1/2 teaspoon dried marjoram; 1 teaspoon Tony Chachere’s Original Creole Seasoning; Olive oil (optional, for sautéing)

Jump to Recipe

If you’re craving a dish that’s rich, comforting, and bursting with flavor, you’re going to fall head over heels for this Cajun Corn Chowder. This recipe blends smoky bacon and spicy Andouille sausage with tender potatoes, sweet corn, and a medley of fresh vegetables, all enveloped in a creamy, savory broth. Each spoonful delivers a warm hug of Southern-inspired goodness, with layers of texture and just the right amount of Cajun kick. Whether you want a cozy dinner on a chilly night or a crowd-pleaser for your next gathering, this Cajun Corn Chowder brings soul food magic straight to your kitchen.

Cajun Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Cajun Corn Chowder starts with simple, wholesome ingredients, each chosen to contribute to its unique depth of flavor, delightful texture, and vibrant color. From smoky bacon to fresh vegetables and aromatic seasonings, every ingredient plays a vital role in making this chowder unforgettable.

Bacon (3 slices, cut into small pieces): Adds smoky richness and a crispy contrast that wakes up every bite.
Andouille sausage (12 ounces, small pieces): Brings authentic Cajun spice and a hearty, meaty texture (original Creole sausage is ideal).
Medium onion (chopped): Provides a subtle sweetness and aromatic base.
Celery (2 sticks, chopped): Offers a fresh, slightly crunchy texture to balance the creaminess.
Carrots (2 medium, peeled & chopped): Add a natural sweetness and vibrant color.
Garlic (4 cloves, minced): Infuses the chowder with a fragrant warmth that elevates all the flavors.
Flour (1/4 cup): Essential for thickening the chowder into a luscious, creamy consistency.
Low-sodium chicken broth (4 cups): Provides a savory, flavorful liquid base without overpowering the other ingredients.
Heavy or whipping cream (1 cup): Imparts richness and velvety mouthfeel, making it decadently smooth.
Russet potatoes (2 large, peeled & diced): Give the chowder body and a satisfying, soft bite.
Red bell pepper (1 medium, chopped): Brings a sweet, slightly fruity note and pops of bright red color.
Corn (3 cups, frozen or fresh): Adds natural sweetness and a bit of texture that’s central to the chowder’s character.
Marjoram (1/2 teaspoon): A subtle herb that enhances the overall flavor complexity with its gentle floral notes.
Tony Chachere’s Original Creole Seasoning (1 teaspoon): The secret Cajun kick that ties this entire Chowder together with authentic Southern spice.

How to Make Cajun Corn Chowder

Step 1: Cook the Meat

Start by browning the bacon and sausage in a pot over medium heat. The goal here is to render out plenty of flavorful fat to use for sautéing, while crisping the bacon and browning the sausage to build a deep, smoky base for the chowder. Once cooked, transfer the meat to a paper towel-lined plate. Remember, keep some of that rich fat in the pan, because it’s packed with flavor and will help sauté your veggies perfectly.

Step 2: Sauté the Vegetables

Next, toss in the chopped onion, celery, and carrots. Sauté these for 5 to 7 minutes until they soften and their natural sweetness starts to come out. This step creates a fragrant foundation of veggies that complements the smoky meat beautifully.

Step 3: Add Garlic and Flour

Stir in the minced garlic and flour, cooking for about a minute. The flour acts as a thickening agent, ensuring your Cajun Corn Chowder isn’t just flavorful but has a luscious, creamy texture that hugs each spoonful perfectly.

Step 4: Pour in the Broth

Slowly add the chicken broth, stirring constantly to prevent lumps and to fully dissolve the flour. This is when the chowder begins to take shape, turning into a rich, silky base that will marry all the other ingredients into something downright irresistible.

Step 5: Add Seasonings, Cream, and Vegetables

Now it’s time to add the heavy cream, diced potatoes, chopped red bell pepper, corn, marjoram, and the essential Creole seasoning. Return the browned sausage and bacon to the pot as well. Crank the heat up to bring everything to a gentle boil—this activates the seasoning and helps infuse the chowder with all those layered flavors.

Step 6: Simmer to Perfection

Once boiling, lower the heat to a steady simmer. Let the chowder cook with the lid slightly off for 15 to 20 minutes, stirring occasionally to prevent any sticking and allowing the potatoes to soften beautifully. This simmering step deepens the flavors and lets everything meld into the creamy, spicy, soul-satisfying Cajun Corn Chowder you’re dreaming about.

How to Serve Cajun Corn Chowder

Garnishes

To elevate your chowder experience, sprinkle fresh chopped parsley or scallions on top just before serving. A dollop of sour cream or shredded sharp cheddar makes for a creamy contrast, and a few crumbled bacon bits add extra crunch and smoky punch. These small touches bring brightness and texture that make each bowl even more delightful.

Side Dishes

Cajun Corn Chowder pairs wonderfully with crusty bread or buttery cornbread for soaking up every last drop. A light, crisp salad can balance the rich chowder, while slightly spicy pickled vegetables cut through the creaminess with an exciting tang. These sides add dimension to your meal and make it feel like a full, comforting feast.

Creative Ways to Present

For a crowd or special occasion, serve the chowder in hollowed-out bread bowls for a fun, rustic presentation. Alternatively, ladle it into small mason jars as individual servings for an appealing, portable option at picnics or potlucks. You can also garnish with a sprinkle of smoked paprika or a drizzle of chili oil to amp up the visual and flavor appeal.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Cajun Corn Chowder in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making your next meal even tastier. Just give it a good stir before reheating.

Freezing

This chowder freezes well for up to 2 months. Make sure to cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge before reheating for best results. Keep in mind the texture of potatoes may change slightly but the flavor remains superb.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if the chowder has thickened too much. Avoid microwaving at high heat to maintain the creamy texture and avoid curdling.

FAQs

Can I use a different sausage instead of Andouille?

Absolutely! While Andouille sausage gives the classic Cajun flavor, you can substitute with smoked sausage or kielbasa. Just be mindful of the seasoning level since the Andouille brings a unique spicy kick.

Is fresh corn better than frozen for this chowder?

Both work wonderfully! Fresh corn adds a bright, juicy sweetness when in season, but frozen corn is convenient and still packs great flavor year-round. Just make sure to thaw frozen corn before adding.

Can I make Cajun Corn Chowder vegetarian?

You can! Leave out the bacon and sausage and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke to keep the depth of flavor. Consider roasting the corn and potatoes for added smokiness.

What can I use if I don’t have heavy cream?

Whole milk or half-and-half can be used, though the chowder will be less rich and creamy. For a dairy-free option, coconut milk (full-fat) provides creaminess and a slight sweetness that complements the chowder nicely.

How spicy is Cajun Corn Chowder?

The spice level is moderate and balanced, thanks to the Creole seasoning and Andouille sausage. You can adjust by adding more or less seasoning or including hot sauce for an extra kick tailored to your taste.

Final Thoughts

Making Cajun Corn Chowder is like bringing a little piece of Southern comfort into your home kitchen, with every step building layers of flavor that end in pure deliciousness. Whether it’s a chilly evening or you simply want to treat yourself, this recipe is sure to impress and satisfy. Give it a try, share it around, and enjoy the warmth and spice that only a bowl of hearty Cajun Corn Chowder can deliver!

Cajun Corn Chowder Recipe

★★★★★

5.1 from 18 reviews

Author: Naomi
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

A hearty and flavorful Cajun Corn Chowder featuring crispy bacon, spicy Andouille sausage, fresh vegetables, and creamy potatoes in a rich, seasoned broth. Perfect for comfort food lovers seeking a spicy twist on traditional chowder.

Instructions

Cook bacon and sausage: Place the cut bacon and sausage in a medium pot over medium heat. Cook for about 10 minutes until browned and crispy. Remove to a paper towel-lined plate to drain excess fat. Leave 1-2 tablespoons of fat in the pot for later cooking; if there’s too much fat, spoon out the excess, or add a splash of olive oil if pan is dry.
Sauté vegetables: Add chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes, stirring occasionally until vegetables soften and become aromatic.
Add garlic and flour: Stir in minced garlic and the flour, cooking for about one minute to eliminate raw flour taste and form a roux base for the chowder.
Incorporate broth: Gradually add low-sodium chicken broth while stirring to dissolve all flour lumps and create a smooth base.
Add cream, vegetables, and seasonings: Stir in heavy cream, diced potatoes, chopped red bell pepper, corn, dried marjoram, and Creole seasoning. Return the cooked bacon and sausage to the pot. Increase heat to high and bring the mixture to a gentle boil.
Simmer chowder: Reduce heat to maintain a steady simmer. Cover pot partially and cook for 15-20 minutes, stirring occasionally, until potatoes are tender and soup has thickened slightly.

Notes

Andouille sausage imparts authentic Cajun flavor, but you can substitute with smoked sausage if unavailable.
If you prefer a thicker chowder, slightly increase the flour or reduce the broth.
For a spicier chowder, add cayenne pepper or extra Creole seasoning.
Use fresh corn if in season, otherwise frozen corn works well.
Adjust seasoning to taste before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: Cajun