Cajun Corn Chowder Recipe
This Cajun-inspired soup is a hearty and flavorful dish made with Yukon gold potatoes, corn, red lentils, and a rich coconut milk base. Seasoned with Cajun spices, thyme, and garlic, it offers a comforting blend of warmth and spice. Quick to prepare, it’s perfect for meal prep and can be easily customized to suit your spice preference. Serve it with your favorite toppings for a cozy, satisfying meal.
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.