Best 3 Cajun Corn Chowder Recipes
When the weather turns cold and dreary, there's nothing quite like a warm, hearty bowl of soup to warm you up from the inside out. Cajun corn chowder is a classic Southern dish that's packed with flavor, and it's surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can have a delicious pot of Cajun corn chowder that will satisfy your taste buds and leave you feeling full and satisfied.
Here are our top 3 tried and tested recipes!
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:
- Use fresh corn. Fresh corn on the cob is best for this recipe, but you can also use frozen corn kernels if you don't have fresh corn available.
- Roast the corn. Roasting the corn adds a delicious smoky flavor to the chowder. You can roast the corn in the oven or on the grill.
- Use a variety of vegetables. This recipe calls for bell peppers, onions, and celery, but you can also add other vegetables like carrots, potatoes, or zucchini.
- Use a good quality broth. The broth is the base of the chowder, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even seafood broth.
- Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little spice.
- Serve with a side of bread or crackers. Cajun corn chowder is a hearty and filling soup, but it's also delicious served with a side of bread or crackers.
Conclusion:
Cajun corn chowder is a delicious and easy-to-make soup that's perfect for a cold winter day. It's made with fresh corn, roasted vegetables, and a creamy broth. You can adjust the seasonings to your liking, and you can also add other vegetables like carrots, potatoes, or zucchini. Serve with a side of bread or crackers for a complete meal.
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