Cajun Corn Chowder
A hearty and flavorful soup with smoky bacon, spicy sausage, and fresh corn in a creamy broth.
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.
Notes
For an authentic Cajun flavor, use Tony Chachere's Creole Seasoning. This hearty chowder is perfect for a comforting meal.