Saturday, February 18, 2012

80--- Cajun Corn Chowder

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
Serves 5

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


  1. I'm all over a creamy cream-less chowder!! And how perfect for a cajun themed soup around Mardi Gras! ~Megan

  2. I am so making this!! I eat soup almost every day for lunch and on Sundays I make a bunch of soup to eat for the week! I was actually thinking of making a corn chowder and this one is PERFECT! I'd cut out the crab all together so it's totally vegetarian, but thank you for sharing. I'll come back and share how it turned out :)
    P.S. LOVE your blog!

  3. Has anyone tried this in a crock pot? I'm assuming it would work, after transferring the sauteed ingredients. I'll have to make this & report back :)