This substantial, mildly spicy Cajun corn chowder has a smokey flavor. The recipe was given to me by a close friend many years ago; the source is unknown. I changed it to fit my family’s preferences. Add a can of creamed corn for a thicker chowder if you’d like. For a delicious supper, pair it with cornbread or a crusty French loaf.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- ½ cup diced celery
- 1 pound andouille sausage, diced
- 2 cloves garlic, minced
- ½ teaspoon cayenne pepper
- 3 cups frozen corn kernels, thawed
- 2 bay leaves
- 2 teaspoons dried thyme
- 6 cups low-sodium chicken broth
- 3 Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 cup heavy cream
- salt and ground black pepper to taste
- ½ cup chopped cilantro
Instructions
- 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.
- 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.
- Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
- Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 13 g |
| Sodium | 627 mg |
| Sugars | 5 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Basic bones was helpful to get me started, then I changed the whole thing up to make my tastebuds happy. Spices!! Heat!!
I use fresh corn off the cob, chicken andouille sausage, and evaporated milk. It’s amazing and I make it every year. Plan to freeze this batch, so I’ll have it in the winter.
This was delicious and my husband loved it. I used two full teaspoons of Tony Chachere’s Creole seasoning instead of the cayenne (I am from Louisiana and we like spicy.) and since I didn’t have heavy whipping cream, subbed a cup of milk with two tablespoons of corn starch. Will make this again.
This is delicious! Made as written with two minor substitutions: subbed peeled red potatoes for the yukon gold potatoes, and subbed 1/4 teaspoon red pepper flakes for the cayenne pepper. Finished soup has the mildest hint of heat. Added 1 tsp kosher salt and 1/4 tsp black pepper when I dumped in the potatoes. I love as is, but can imagine a can of creamed corn would be a tasty addition, but really not necessary. I wanted something more light, but with the cream, and this fit the bill.
Fantastic, I added more meat, and extra on the potatoes. Perfect for a cold winter’s day.
This was a hit! No leftovers…which makes me sad.
I made as written. I will next time cook the sausage separately so I do not end up with a layer of grease across the top and for our taste little less cayenne. More potatoes but I love potatoes
I made this tonight after looking for something to do with andouille turkey sausage. Delicious. Made a few small changes based on tastes but I even measured so as close to following a recipe as I get. It was a hit and I’m saving it for future dinners! Thanks
This was a really great recipe. Really good flavors my only compliant was that it wasn’t thick enough, even with the addition of the creamed corn.
It turned out fantastic. I threw a little New Orleans Cajun seasoning in there and it was to die for!
I made this and I loved it. I used my own judgement regarding quantities and substituted milk for heavy cream. I made a slurry and added a little butter to achieve a similar richness. The aroma coming out of the kitchen as it was simmering was TO DIE FOR. This is a keeper.
I made this as a “Make ahead” meal, but used my crock pot! Save the heavy cream for the last hour. It’s super easy and delicious!
Flavor is very good. I used less cayenne since I know my taste. Next time I will use a little thickener since it is more of a broth soup.
This soup is totally awesome! Especially the day after you make it and the flavors really come out. We had the add some salt to it. I highly recommend this with fresh corn off the cob.
Everyone loved it. Made exactly but did cut cayenne and thyme in half as others mentioned and used 3 ears of fresh corn that I had on hand. Grandson added ‘Slap Your Mama’ to his bowl since he loves the heat.
Loved it as written! Tried the creamed corn, still wasn’t as thick as I would have liked. Perhaps a little corn starch in with the chicken stock…made corn bread to go along with it. So many options for adjustments, looking forward to adding this to the regular rotation.
It was very good. I used regular Italian sweet and spicy sausages as that’s what I had on hand. The whole family liked it. It doesn’t seem like a chowder at all though.
Made it just like the recipe but added a few carrots we had lying around. It was delicious. Will make again
So yummy! Great for a cold day.
Exceptional flavor, with the reduced thyme (1/2t) and cayenne (3/4t).
i didn’t have celery or red pepper, it was good, could be thicker.