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!
Serves:
Ingredients
- 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
- 1tspsalt
- 14ozcoconut milk,(1 can)
For Optional Toppings:
- green onions,chopped
- chives,chopped
- bacon
- oyster crackers
Instructions
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Heat the oil in a large stockpot over medium-high heat.
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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.
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Add the vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Stir to combine.
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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.
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Stir in the coconut milk until combined. Taste and season with additional salt or Cajun seasoning, if needed.
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Serve warm, garnished with desired toppings, and enjoy!
Recipe Notes
Refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.
Nutrition
- 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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