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Cajun Corn Chowder Recipe

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4.1 from 4 reviews

This hearty Cajun Corn Chowder is a flavorful, comforting soup featuring a blend of Yukon gold potatoes, corn, red lentils, and aromatic vegetables simmered in a spicy Cajun-infused vegetable stock, finished with creamy coconut milk. Perfect for a cozy meal, it offers a delicious vegetarian and gluten-free option that’s rich in texture and packed with bold, zesty flavors.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 green bell pepper, cored and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, peeled and minced

Main Ingredients

  • 6 cups vegetable stock
  • 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
  • 1 (14-ounce) bag frozen corn (or canned whole-kernel corn)
  • 1 cup red lentils, rinsed and picked over

Seasonings

  • 2 tablespoons Cajun seasoning (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Dairy Alternative

  • 1 (14-ounce) can coconut milk

Optional Toppings

  • Chopped green onions or chives
  • Bacon
  • Oyster crackers

Instructions

  1. Sauté Aromatics: Heat olive oil in a large stockpot over medium-high heat. Add peeled and diced onion and sauté for about 3 minutes while stirring occasionally until softened. Then add diced green bell pepper, celery, and minced garlic. Continue sautéing for an additional 5 minutes, stirring occasionally to develop flavor and soften the vegetables.
  2. Add Main Ingredients and Seasonings: Pour in the vegetable stock, then add diced Yukon gold potatoes, frozen or canned corn, rinsed red lentils, Cajun seasoning, dried thyme, and salt. Stir thoroughly to combine all ingredients evenly in the pot.
  3. Simmer Until Tender: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to medium-low, cover the pot with a lid, and cook for 10 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking until the potatoes and lentils are tender and cooked through.
  4. Add Coconut Milk and Adjust Seasoning: Stir in the canned coconut milk until fully incorporated into the chowder. Taste the soup and adjust seasoning with additional salt or Cajun seasoning as needed to achieve your preferred flavor balance.
  5. Serve Warm with Toppings: Ladle the chowder into bowls and garnish with optional toppings such as chopped green onions or chives, crispy bacon, or oyster crackers. Serve immediately for a warm, comforting meal. Leftover chowder can be refrigerated in sealed containers for up to 3 days or frozen for up to 3 months.

Notes

  • You can substitute canned corn if frozen corn is not available.
  • Adjust the Cajun seasoning amount to control the heat level according to your preference.
  • This chowder is naturally gluten-free and vegetarian.
  • For added protein, consider adding cooked sausage or chicken if you are not vegetarian.
  • Use full-fat coconut milk for a creamier texture and richer flavor.
  • Store leftovers in airtight containers and reheat gently on the stovetop or microwave.

Find it online: https://cookedbysarah.com/cajun-corn-chowder-recipe/