Cajun Corn Chowder

Soups & Stews

Recipe courtesy of The Americas Test Kitchen Family Cookbook

Serves 6 to 8

Ingredients: 
  • 8 cups frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 8 ounces andouille sausage, cut into 1/4 inch pieces
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon Cajun seasoning
  • 1 lb red potatoes, cut into 1/2 inch pieces
  • 1/2 cup heavy cream
  • salt and pepper to taste

Cajun Corn Chowder

Louisiana Cajun Corn Chowder

Click image to enlarge

Method: 

Process 4 cups of corn and 2 cups of broth in a blender until smooth, about 10 seconds; set aside.

Combine sausage, onion, bell pepper and oil in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and Cajun seasoning and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth, scraping up any browned bits.

Stir in pureed corn, potatoes and cream and simmer until potates are tender, about 20 minutes.

Stir in remaining 4 cups corn and cook until heated through, about 1 minute

Season with salt and pepper to taste an serve hot.

Louisiana Recipes Weekly



 

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