Hey there, fellow food lovers! Are you ready to warm up your kitchen with a deliciously spicy and hearty soup that’s perfect for any time of the year? Today, I’m thrilled to share with you my secret recipe for the creamiest, most flavorful Cajun Corn Chowder you’ve ever tasted. This isn’t just another soup recipe—it’s a game-changer for quick family dinners, and it’s packed with so much flavor, your taste buds will do the happy dance!
Why You’ll Love This Recipe
- Perfect for a quick family dinner that’s ready in under 30 minutes
- Packed with spicy Cajun flavors that will leave you craving more
- Creamy, hearty, and comforting—ideal for chilly evenings
- Easy to customize with your favorite proteins or veggies
- Freezer-friendly for meal prep
Pro Tips for Making the Recipe
Here are some pro tips to make sure your Cajun Corn Chowder turns out perfectly every time:
- Use high-quality ingredients like Andouille sausage for that authentic Cajun flavor
- Don’t skip the step of browning the bacon and sausage—it adds depth to the soup
- Stir in the flour slowly to avoid lumps
- Let it simmer—patience is key to a rich, creamy texture
How to Serve
Now, the fun part—serving! Here’s how I like to enjoy my Cajun Corn Chowder:
- Serve with a side of crusty bread for dipping
- Add a sprinkle of fresh parsley for a pop of color
- Pair it with a simple green salad for a balanced meal
Make Ahead and Storage
One of the best things about this recipe is how well it holds up for meal prep. Here’s how to store it:
- Let it cool completely before refrigerating
- Store in an airtight container in the fridge for up to 3 days
- Freeze for up to 2 months—just thaw and reheat when you’re ready
And there you have it—my secret recipe for the best Cajun Corn Chowder you’ll ever make. It’s perfect for quick family dinners, and it’s so easy to make, you’ll wonder how you ever lived without it. Give it a try and let me know what you think!
Cajun Corn Chowder
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 & chopped
- 4 cloves garlic minced
- ¼ 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
- ½ teaspoon marjoram
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
Instructions
- Cook bacon and sausage in a pot over medium heat until browned, about 10 minutes. Transfer to a paper towel-lined plate, leaving some fat in the pot.
- Add onion, celery, and carrots to the pot and sauté for 5-7 minutes.
- Stir in garlic and flour, cooking for 1 minute. Add broth, ensuring flour is dissolved.
- Add cream, potatoes, bell pepper, corn, marjoram, Tony’s seasoning, bacon, and sausage. Bring to a boil, then simmer with lid slightly open for 15-20 minutes.
- Simmer until potatoes are tender, stirring occasionally to prevent sticking.