Serves 32
55 min
Cajun Corn Chowder
Recipe GLPRb86ed1489a04e6
A rich and flavorful Cajun-style corn chowder loaded with diced andouille sausage, poblano pepper, tender potatoes, and sweet corn kernels simmered in a savory chicken broth. Finished with a touch of cream and seasoned with cayenne pepper for authentic Cajun heat and depth.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 teaspoons vegetable oil, divided
1/2 pound andouille sausage, diced small
1 medium onion, diced
1 poblano pepper, seeded and diced
1/2 teaspoon cayenne pepper
2 to 3 cups fresh or frozen corn kernels
3 medium red-skinned potatoes, peeled and diced
6 cups rich chicken broth
4 tablespoons yellow cornmeal
1/4 cup half and half or light cream
Salt and pepper to taste
Thinly sliced green onion for garnish
Directions
Heat 1 teaspoon of vegetable oil in a large pot over medium-high heat. Add the diced andouille sausage and cook for 5 to 7 minutes, stirring occasionally, until the sausage is browned and has released some of its flavorful oils. Transfer the sausage to a plate and set aside.
Add the remaining 1 teaspoon of vegetable oil to the pot. Stir in the diced onion and poblano pepper, cooking for about 3 to 4 minutes until the vegetables soften and become fragrant. Sprinkle in the cayenne pepper and stir to combine with the vegetables.
Pour in the chicken broth and bring the mixture to a gentle boil. Add the diced red potatoes and return to a boil, then reduce the heat to medium and simmer for 10 to 12 minutes until the potatoes are almost tender.
Stir in the corn kernels and the cooked andouille sausage. Continue simmering for another 5 minutes to heat through and blend the flavors.
Sprinkle the yellow cornmeal over the surface of the chowder while gently stirring to prevent lumps from forming. Continue stirring and simmer for 2 to 3 minutes until the cornmeal has thickened the broth slightly.
Reduce the heat to low and stir in the half and half or light cream. Warm the chowder gently without allowing it to boil. Season with salt and pepper to taste.
Ladle the chowder into bowls and garnish each serving with thinly sliced green onion. Serve hot and enjoy.
