This is a creamy, cream-less chowder! I made mine vegan, but add in some crawfish or shrimp for a true cajun chowder!
Cajun Corn Chowder
1 Tbsp olive oil
2 cloves garlic, finely minced
1 yellow onion, chopped
1 green bell pepper, chopped
2 1/2 cups frozen corn kernels, divided
1 1/2 Tbsp cajun crab boil (or other seasoning)
1 tsp paprika
1/4 tsp fresh ground black pepper
4 cups low sodium vegetable broth
12 fingerling potatoes, chopped
In a large stockpot, heat olive oil over medium-high heat. Add garlic, onion and green pepper and saute until softened, ~ 4 minutes. Add 2 cups corn and seasonings and reduce heat to medium. Cook until corn is soft, ~ 2 minutes. Pour vegetable broth into pot and increase heat to high to bring to a boil.
Add chopped potatoes to boiling soup, cover and cook for 10 minutes. Reduce heat to low and use an immersion blender to puree contents until desired consistency is reached (more for creamier, less for chunkier). Add remaining 1/2 cup corn kernels and allow to heat through for 5 minutes. Serve!
Nutrition Info per ~1 1/2 cups: 232 calories, 4 g fat, 12 g protein, 38 g carbohydrates, 5 g fiber