Creamy chowder blends sweet corn, potatoes, and Cajun seasoning for a satisfying, flavorful bowl.
# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 1 medium red bell pepper, diced
05 - 3 garlic cloves, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups sweet corn kernels, fresh or frozen
→ Liquids
08 - 4 cups vegetable broth or chicken broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 2 teaspoons Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon cayenne pepper, optional
15 - Salt and black pepper, to taste
→ Garnishes (optional)
16 - 2 green onions, thinly sliced
17 - Fresh parsley, chopped
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and red bell pepper. Sauté for 5 minutes until vegetables are soft.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate diced potatoes, corn kernels, Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to coat vegetables with spices.
04 - Pour in broth and bring contents to a boil. Reduce heat to low and simmer uncovered for 20 to 25 minutes, until potatoes are fork-tender.
05 - Using an immersion blender, partially blend the chowder to achieve a creamy texture while retaining some vegetable chunks. Alternatively, transfer roughly one-third of the mixture to a blender, puree, then return to the pot.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes, stirring often. Taste and adjust seasoning as desired.
07 - Ladle chowder into serving bowls. Top with green onions and fresh parsley to garnish, if desired.
