This Cajun corn chowder is slightly spicy, smoky, and hearty. A dear friend gave me the recipe many years ago — the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve with cornbread or a crusty French loaf for a lovely meal.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 cup (coarsely chopped)
- green bell pepper: 0.75 cup (chopped)
- red bell pepper: 0.75 cup (chopped)
- celery: 0.5 cup (diced)
- andouille sausage: 1 pound (diced)
- garlic: 2 clove (minced)
- cayenne pepper: 0.5 tsp
- frozen corn kernels: 3 cups (thawed)
- bay leaves: 2 piece
- thyme: 2 tsp (dried)
- low-sodium chicken broth: 6 cups
- Yukon Gold potatoes: 3 piece (cut into 1/2 inch cubes)
- heavy cream: 1 cup
- salt and ground black pepper: (to taste)
- cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.
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Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.
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Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
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Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.
