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.
Ingredients
Scale
Meat
- 3 slices bacon, cut into small pieces
- 12 ounces pork sausage (Andouille recommended), cut into small pieces
Vegetables
- 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
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or whipping cream
Seasonings & Others
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried marjoram
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- Olive oil (optional, for sautéing)
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
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
Keywords: Cajun corn chowder, Andouille sausage chowder, spicy corn soup, creamy chowder, Cajun recipes
