Best 3 Cajun Corn Chowder Recipes
Indulge in the flavors of Cajun country with our delectable Cajun corn chowder. This hearty and comforting soup is brimming with the essence of Louisiana, featuring a medley of fresh vegetables like corn, bell peppers, and celery, swimming in a rich and savory broth infused with Cajun spices and a hint of smokiness from the andouille sausage. Each spoonful promises a symphony of flavors, from the natural sweetness of the corn to the subtle heat of the peppers, all harmoniously blended in a creamy and velvety broth. This versatile dish can be enjoyed as a filling main course or as a delightful side, perfect for chilly evenings or gatherings with loved ones. Discover the culinary magic of the bayou with our collection of easy-to-follow recipes and immerse yourself in the vibrant flavors of Cajun cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER
Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!
Provided by chelle6576
Categories Chowders
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In large, deep pot fry bacon until crisp. Remove from pot and set aside.
- In same pot, add sliced sausage and onion and cook until sausage is browned.
- Crumble bacon and add to pot with the sausage and onions.
- Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
- In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
- Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
- Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
- Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.
CAJUN CRAB AND CORN CHOWDER
I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.
Provided by AmyZoe
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a large pan.
- Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
- Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
- Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
- Bring back to a boil, reduce the heat, and simmer for 15 minutes.
- Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
- Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
- Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.
Nutrition Facts : Calories 417.7, Fat 34.3, SaturatedFat 20.8, Cholesterol 127.6, Sodium 431.4, Carbohydrate 14.3, Fiber 1.7, Sugar 4.5, Protein 10.5
CAJUN CORN AND SHRIMP CHOWDER
My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!
Provided by ratherbeswimmin
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot melt the butter over medium heat.
- Add the onion, and saute about 3 minutes or until softened.
- Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
- Stir and cook for 1-2 minutes.
- Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
- Lower the heat to medium, add in the corn and shrimp.
- Cook for 2-3 minutes or until the shrimp are pink.
- Add in the heavy cream; stir to combine.
- Taste and adjust seasoning as needed.
- Cook over low heat until it is heated through.
- Ladle into individual soup bowls.
Tips:
- For a smokier flavor, roast the corn on the cob before cutting it off the cob.
- Use a variety of vegetables to add flavor and texture to the chowder. Some good options include potatoes, carrots, celery, and bell peppers.
- If you don't have any fresh corn on the cob, you can use frozen or canned corn.
- To make the chowder thicker, add a cornstarch slurry or a roux.
- Season the chowder to taste with salt, pepper, and Cajun seasoning.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Cajun corn chowder is a delicious and hearty soup that is perfect for a cold night. It is easy to make and can be customized to your own taste. So next time you are looking for a comforting and flavorful soup, give Cajun corn chowder a try.
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