The first time I made Cajun Corn Chowder Recipe, I was amazed at how simple yet flavor-packed it turned out! The comforting warmth of this dish, paired with its creamy base and zesty Cajun spices, makes it perfect for feeding a crowd or cozying up on a cool evening. What I love most about this recipe is how easily it comes together, yet it tastes like it simmered all day.
This chowder has layers of bold flavors, from sweet corn to hearty potatoes and aromatic seasonings. Plus, it’s naturally vegan and gluten-free, making it suitable for a variety of diets. Trust me, after one bite of this steamy, Cajun-spiced comfort food, you’ll be hooked. It’s now a favorite staple in my home, and I can’t wait for you to give it a try!
Why You’ll Love This Recipe?
A flavorful, hearty, and customizable chowder that’s easy to make, dietary-friendly, and perfect for meal prep!
Bursting with Bold Flavors
This chowder combines the sweetness of corn with the kick of Cajun seasoning, creating a well-balanced, satisfying taste in every spoonful.
Healthy and Hearty
Packed with protein-rich lentils and nutrient-dense potatoes, it’s a nourishing dish that leaves you feeling satisfied without weighing you down.
Perfect for Dietary Preferences
Naturally vegan and gluten-free, this chowder ensures everyone at the table can enjoy a delicious and inclusive meal.
Easy to Customize
Switch up the ingredients to make it spicier, creamier, or add your own twist with extra toppings. There’s no end to the flavor variations you can create!
Freezer-Friendly
This dish freezes like a dream, making it an excellent choice for meal prep or planning ahead for busy weeks.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- White onion
- Green bell pepper
- Celery
- Garlic
- Vegetable stock
- Yukon gold potatoes
- Frozen or canned corn
- Red lentils
- Cajun seasoning
- Dried thyme
- Salt
- Full-fat coconut milk
Variations
- Spice It Up: Add a dash of hot sauce or swap regular Cajun seasoning for a spicier blend.
- Cream Options: Use heavy cream or half-and-half if you’re not following a vegan diet.
- Veggie Add-Ins: Toss in carrots, spinach, or diced tomatoes for extra nutrition.
- Protein Boost: Add sautéed shrimp or cooked chicken if you want some meat in your chowder.
Equipment Needed
- Stockpot: For cooking and simmering the chowder.
- Knife: To dice onions, peppers, and potatoes.
- Cutting Board: For prepping the veggies.
- Wooden Spoon: To stir and combine ingredients.
- Measuring Cups: For accuracy when adding liquids and spices.
How to Make Cajun Corn Chowder?
This easy, one-pot meal is packed with flavor and ready in under an hour. Here’s how you can make it!
Sauté the Veggies 🥕
Heat olive oil in a stockpot over medium heat. Toss in diced onion, bell pepper, and celery, letting them soften for 5 minutes. Add minced garlic and sauté for another 2 minutes, filling your kitchen with that irresistible aroma!
Add the Base Ingredients 🍲
Stir in vegetable stock, potatoes, corn, lentils, Cajun seasoning, thyme, and salt. Mix well so the seasonings coat everything evenly. Turn the heat to medium-high and bring the mixture to a simmer.
Simmer and Cook 🔥
Once it starts simmering, reduce the heat to medium-low. Cover the pot and cook for 10–15 minutes, stirring occasionally, until the potatoes are tender and the lentils are perfectly cooked.
Finish with Coconut Milk 🥥
Pour in the creamy coconut milk and stir until everything is well combined. Take a taste and add extra Cajun seasoning or salt if needed.
Serve and Garnish 🎨
Ladle the chowder into bowls and top with your favorite garnishes. Green onions, crispy bacon bits, or oyster crackers add great texture and flavor. Dig in and enjoy!
Tips for Making the Recipe
- Don’t Overcook the Potatoes: Check them with a fork as they boil to avoid mushy texture.
- Use Fresh Ingredients: For an elevated taste, use fresh corn or herbs.
- Control the Spice: Start with a smaller amount of Cajun seasoning and increase if you want more heat.
- Blend for Thickness: Use a hand blender to purée part of the chowder if you prefer a thicker texture.
How to Serve Cajun Corn Chowder?
This chowder is great served alongside crusty bread for dipping or a side of cornbread. If you want to make it a heartier meal, pair it with a fresh green salad or roasted vegetables.
For garnish, add a sprinkle of chopped fresh parsley, green onions, or a small handful of shredded cheese. If you like a bit of crunch, crushed tortilla chips or oyster crackers make excellent toppers as well. Brighten the dish with a squeeze of fresh lemon juice just before serving!
Nutritional Information
Here’s an approximation of the nutrition per serving:
- Calories: 360
- Protein: 10g
- Carbohydrates: 45g
- Fat: 15g
Make Ahead and Storage
Cajun Corn Chowder is perfect for planning ahead. You can prepare the base of the soup (excluding the coconut milk) and freeze it in airtight containers for up to three months.
If you’ve made a full batch, leftovers keep well in the refrigerator for up to three days. Reheat in a pot over low heat, stirring occasionally, and add a touch of water or broth to reach the desired consistency. For freezing, omit the coconut milk and add it fresh after reheating to maintain its creamy texture.
With its bold flavors and comforting heartiness, this Cajun Corn Chowder is a surefire winner for any occasion. It’s simple, adaptable, and incredibly satisfying. Happy cooking!
For a visual guide, watch the full recipe video here:
Cajun Corn Chowder Recipe
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 (or substitute with canned whole-kernel corn)
- 1 cup red lentils rinsed and picked over
- 2 tablespoons Cajun seasoning adjust to taste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 14-ounce can coconut milk
- Optional toppings: chopped green onions or chives crispy bacon, oyster crackers, etc.
Instructions
- Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 3 minutes, stirring occasionally.
- Add the bell pepper, celery, and garlic, then continue cooking for another 5 minutes, stirring occasionally until the vegetables are softened.
- Pour in the vegetable stock, then add the potatoes, corn, lentils, Cajun seasoning, thyme, and salt. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it cook for 10-15 minutes, stirring occasionally, until the potatoes and lentils are tender.
- Stir in the coconut milk until fully incorporated. Taste and adjust seasoning with additional salt or Cajun seasoning if needed.
- Serve warm with your preferred toppings. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
Notes
- Whole red lentils take about 15 minutes to cook. If you’re using split red lentils, they cook faster—around 7-8 minutes—so it’s best to add them halfway through the potatoes’ cooking time.
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If you prefer a milder flavor, start with 1 tablespoon of Cajun seasoning and adjust to taste. I personally love a bold Cajun kick in this soup, but you can always add more gradually if needed.
