How To Make Cajun Corn Chowder
Whip up a bowl of corn chowder, a classic comfort food packed with filling lentils, tender corn, and cajun spices, to keep warm on a cold winter night!
- 1tbspolive oil
- 1medium white onion,peeled, diced
- 1green bell pepper,cored, diced
- 2celery ribs,diced
- 4garlic cloves,peeled, minced
- 6cupsvegetable stock
- 1½lbsyukon gold potatoes,diced into ½-inch cubes
- 14ozfrozen corn,(1 bag), or canned whole-kernel corn
- 1cupred lentils,rinsed, picked over
- 2tbspcajun seasoning,more or less to taste
- 1tspdried thyme
- 14ozcoconut milk,(1 can)
For Optional Toppings:
- green onions,chopped
- oyster crackers
Heat the oil in a large stockpot over medium-high heat.
Add the onion and sauté for 3 minutes, stirring occasionally. Add the bell pepper, celery, and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
Add the vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Stir to combine.
Continue cooking until the mixture reaches a simmer. Reduce the heat to medium-low, cover, and cook for 10 to 15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
Stir in the coconut milk until combined. Taste and season with additional salt or Cajun seasoning, if needed.
Serve warm, garnished with desired toppings, and enjoy!
Refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.
- Calories: 323.88kcal
- Fat: 13.21g
- Saturated Fat: 9.80g
- Monounsaturated Fat: 1.90g
- Polyunsaturated Fat: 0.69g
- Carbohydrates: 45.54g
- Fiber: 6.40g
- Sugar: 3.58g
- Protein: 10.74g
- Sodium: 341.76mg
- Calcium: 60.99mg
- Potassium: 829.86mg
- Iron: 4.79mg
- Vitamin A: 17.86µg
- Vitamin C: 35.65mg
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