As the autumn leaves start to fall, there’s nothing quite like a bowl of creamy Cajun corn chowder to wrap you up in warmth—like a cozy blanket on a blustery day. This recipe, oh, it’s like a Louisiana jazz band playing in your mouth, with its spicy notes and creamy texture.
And you know, sometimes the simplest things can just make you feel. .
. alive, right?
Steps
- Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 3 minutes, stirring occasionally. Add chopped bell pepper, celery, and minced garlic, continuing to sauté for another 5 minutes.
- Pour in vegetable stock, and add diced potatoes, corn, lentils, Cajun seasoning, thyme, and salt. Stir everything together until well combined.
- Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and cook for 10-15 minutes, gently stirring occasionally, until the potatoes and lentils are tender.
- Mix in the coconut milk until fully incorporated. Taste the chowder and adjust the seasoning with extra Cajun seasoning or salt if necessary.
- Serve the chowder warm, garnishing with preferred toppings such as chopped green onions, bacon, or oyster crackers. Alternatively, refrigerate in sealed containers for up to 3 days or freeze for up to 3 months.
Ingredients
- 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
- 6 cups vegetable stock
- 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
- 1 (14-ounce) bag frozen corn (alternatively, canned whole-kernel corn can be used)
- 1 cup red lentils, rinsed and checked for debris
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 (14-ounce) can coconut milk
- Optional garnishes: chopped green onions or chives, bacon, or oyster crackers
FAQ
- Can I use a different type of milk instead of coconut milk?
- Yes, you can substitute coconut milk with whole milk if you’re not following a vegan diet. Alternatively, if you’re planning to freeze the soup, you might consider using cream or half and half, as they freeze better than coconut milk.
- How do I adjust the spiciness of the chowder?
- To control the heat, start with 1 tablespoon of Cajun seasoning and adjust to your preference. You can add more seasoning gradually until you achieve the desired level of spiciness.
- What type of corn should I use?
- You can use fresh, frozen, or canned corn depending on your preference and availability. Just ensure you use a little less than 1 pound, or about 2.5 cups.
- Can I freeze the Cajun Corn Chowder?
- Yes, you can freeze this chowder. However, it is best to leave out the coconut milk before freezing and add it when reheating, as coconut milk doesn’t freeze well. Alternatively, use cream or half and half if you want to freeze the soup completely prepared.
- What kind of potatoes work best in this recipe?
- Yukon gold potatoes are recommended for this chowder, but you can use any type of potato you prefer.
Tips
- Adjust the Spice Level: If you prefer your chowder less spicy, start with one tablespoon of Cajun seasoning and adjust to taste. You can always add more later if you want to increase the heat.
- Choose the Right Lentils: Use red lentils for this recipe as they cook quicker than other types. If using split red lentils, add them halfway through the potatoes’ cooking time since they only take about 7-8 minutes to become tender.
- Freezing Tip: If planning to freeze the chowder, omit the coconut milk before freezing, as it doesn’t freeze well. Add it only when reheating. Alternatively, use cream or half-and-half for a fully freeze-able version.
- Garnish Options: Enhance the flavor and presentation of your chowder by topping it with chopped green onions, chives, bacon, or oyster crackers just before serving.
Equipment
- Large stockpot – A big pot is essential for making soup, especially if you’re preparing a large batch like this.
- Immersion blender (optional) – If you prefer a smoother texture for your chowder, an immersion blender can be useful to blend some of the soup directly in the pot.
- Quality chef’s knife – A good knife is important for chopping all the vegetables efficiently.
- Cutting board – A large cutting board will be helpful for prepping the ingredients.
