Cajun Corn Chowder Recipe
When the weather turns chilly, there’s nothing quite like a hearty bowl of chowder to warm you up. This Cajun Corn Chowder recipe brings a delicious Southern twist to a classic comfort food. Packed with fresh corn, smoky bacon, and a kick of Cajun spice, this chowder is creamy, flavorful, and satisfying. Perfect for family dinners or a cozy night in, it’s sure to become a favorite in your household.
Why You’ll Love This Recipe
This recipe combines the sweetness of fresh corn with the savory flavors of bacon and the bold spices of Cajun cuisine. It’s rich and creamy yet has a nice balance of textures and flavors. Plus, it’s easy to make and can be prepared in under an hour, making it a great option for busy weeknights.
Ingredients Overview
Fresh Corn
- Fresh Corn on the Cob: Provides a sweet and juicy base for the chowder.
Cajun Spices
- Cajun Seasoning: A blend of spices including paprika, garlic powder, and cayenne pepper for that signature Cajun kick.
Vegetables
- Onion: Adds a sweet and savory depth to the chowder.
- Celery: Provides a crunchy texture and subtle flavor.
- Bell Pepper: Adds color and a hint of sweetness.
- Garlic: Enhances the overall flavor with its aromatic properties.
Cream
- Heavy Cream: Makes the chowder rich and creamy.
- Chicken Broth: Adds depth and balances the richness of the cream.
Bacon
- Bacon: Adds a smoky, savory element that complements the sweet corn and spices.
Essential Kitchen Tools
- Large Pot: For cooking the chowder.
- Cutting Board and Knife: For prepping the vegetables and corn.
- Measuring Cups and Spoons: To ensure accurate measurements.
- Wooden Spoon: For stirring the chowder.
- Ladle: For serving the chowder.
Step-by-Step Preparation
Prepping the Ingredients
- Prepare the Corn: Cut the kernels off 4 ears of fresh corn. Set aside.
- Chop the Vegetables: Dice 1 large onion, 2 celery stalks, 1 bell pepper, and mince 3 garlic cloves.
Cooking the Bacon
- Cook the Bacon: In a large pot, cook 6 slices of chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Sautéing the Vegetables
- Sauté the Vegetables: Add the diced onion, celery, and bell pepper to the pot with the bacon drippings. Cook for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute.
Adding the Corn and Spices
- Add Corn and Spices: Stir in the fresh corn kernels and 2 tablespoons of Cajun seasoning. Cook for 2-3 minutes, allowing the corn to absorb the flavors.
Simmering the Chowder
- Add Broth and Simmer: Pour in 4 cups of chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the corn is tender.
Adding the Cream
- Stir in the Cream: Slowly add 1 cup of heavy cream, stirring constantly. Let the chowder simmer for another 5 minutes until it thickens slightly.
Serving Suggestions
Serve the Cajun Corn Chowder hot, garnished with the crispy bacon pieces and a sprinkle of fresh chopped parsley. It pairs well with crusty bread or a simple green salad. For an added kick, drizzle some hot sauce over the top.
Tips for Success
- Use Fresh Corn: Fresh corn on the cob provides the best flavor and texture, but you can use frozen or canned corn in a pinch.
- Adjust the Spice Level: Modify the amount of Cajun seasoning to suit your taste. For a milder chowder, use less; for more heat, add extra cayenne pepper.
- Cook the Bacon First: Cooking the bacon first and using the drippings to sauté the vegetables adds a depth of flavor to the chowder.
Variations and Substitutions
- Add Protein: Stir in some cooked shrimp or chicken to make the chowder more filling.
- Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth.
- Cheesy Twist: Add a handful of shredded cheddar cheese when you stir in the cream for a cheesy variation.
Storing and Reheating
- Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the chowder becomes too thick.
Nutritional Information
Each serving of Cajun Corn Chowder (based on 6 servings) has approximately:
- Calories: 320
- Protein: 10g
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 7g
Conclusion
Cajun Corn Chowder is a deliciously creamy and flavorful dish that’s perfect for any occasion. With its combination of sweet corn, smoky bacon, and bold Cajun spices, it’s sure to become a family favorite. Whether you’re serving it as a hearty starter or a main course, this chowder is a comforting and satisfying meal.
FAQs
1. Can I make this chowder ahead of time? Yes, you can make the chowder a day ahead. Store it in the refrigerator and reheat gently on the stovetop.
2. Can I freeze Cajun Corn Chowder? Cream-based soups like this chowder can be frozen, but the texture might change slightly upon reheating. Freeze in airtight containers for up to 2 months.
3. What other vegetables can I add to the chowder? Feel free to add diced potatoes, carrots, or even some chopped spinach for extra nutrients.
4. How do I make the chowder thicker? For a thicker chowder, you can blend a portion of it using an immersion blender or add a slurry of cornstarch and water during the simmering step.
5. Can I use milk instead of cream? You can use milk for a lighter version, but the chowder will be less creamy. Whole milk or half-and-half is a good compromise.
Source: saltandlavender.com
Cajun Corn Chowder Recipe
When the weather turns chilly, there’s nothing quite like a hearty bowl of chowder to warm you up. This Cajun Corn Chowder recipe brings a delicious Southern twist to a classic comfort food. Packed with fresh corn, smoky bacon, and a kick of Cajun spice, this chowder is creamy, flavorful, and satisfying. Perfect for family dinners or a cozy night in, it’s sure to become a favorite in your household.
- 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
- 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).
- Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about a minute.
- Stir in the broth and ensure all the flour has dissolved.
- 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.
- 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.