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Cajun Corn Chowder

Prep Time

20 minutes

Cook Time

45 minutes

Servings

4-6 people

Budget friendly, hearty and bursting with Louisiana flavors, this Cajun Corn Chowder by Salt & Lavender is a game changer! Corn, crispy bacon, Andouille sausage and potatoes come together with the flavors of Tony’s for this irresistibly creamy and thick soup you will love eating this fall.

Cajun Corn Chowder

Shop Tony's Flavors In This Recipe

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

  • 1/4 Cup Flour

  • 4 Cups Chicken Broth

  • 1 Cup Heavy or Whipping Cream

  • 2 Large Russet Potatoes, Peeled & Diced

  • 1 Medium Red Bell Pepper, Chopped

  • 3 Cups Frozen or Fresh Corn Kernels

  • 1/2 Teaspoon Marjoram (or Oregano)

  • 1 Teaspoon Tony’s Original Creole Seasoning (Can Substitute Tony’s More Spice Seasoning, Tony’s BOLD Seasoning, or Tony’s No Salt Seasoning Depending on Flavor Preference)
  • Clear

Directions

  1. Cut up the bacon and sausage and add them to a pot over medium heat. Cook until browned and crispy, about 10 minutes. Transfer the bacon and sausage to a paper towel-lined plate. If there are more than a couple of tablespoons of fat left in the pot, spoon out the excess, but don’t drain it all (and, conversely, if the pan is looking dry, add a splash of olive oil).
  2. Add the onion, celery and carrots to the pot and sauté for 5-7 minutes, stirring occasionally.
  3. Stir in the garlic and flour and cook for about a minute.
  4. Stir in the broth and ensure all the flour has dissolved.
  5. Add in the cream, potatoes, bell pepper, corn, marjoram (or oregano), and Tony’s seasoning. All add the sausage and bacon back to the pot. Increase the heat to high and bring the soup to a gentle boil.
  6. Reduce the heat so it’s steadily simmering and cook with the lid slightly open for 15-20 minutes or until the potatoes have softened. Give it the occasional stir so nothing sticks to the bottom of the pot.

NOTES:

  1. Kielbasa is a good substitute if you can’t find Andouille sausage. Uncooked pork sausage will also work, but make sure to take the meat out of its casing instead of trying to slice it.
  2. Prefer more heat and less salt? Try Tony’s More Spice Creole Seasoning or Tony’s BOLD Creole Seasoning. If you’re sensitive to salt and like a slightly sweeter taste, Tony’s No Salt Seasoning is a great option.

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