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Cajun Corn Chowder Recipe
Ash Tyrrell

Cajun Corn Chowder Recipe

The first time I made this Cajun Corn Chowder, I honestly didn’t expect it to turn out this rich and full of flavor. I just wanted something warm, hearty, and easy for a weeknight dinner—but wow, it became an instant favorite!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 white onion diced – adds a rich, aromatic base flavor
  • 1 green bell pepper chopped – gives a nice pop of color and sweetness
  • 2 celery stalks sliced – adds a slight crunch and depth
  • 4 garlic cloves minced – fresh garlic makes all the difference
  • 4 cups vegetable stock – use low-sodium to control seasoning
  • 3 medium Yukon gold potatoes diced – they cook down into a creamy texture
  • 2 cups corn frozen or canned – fresh corn works too, but frozen is the most convenient
  • ¾ cup red lentils – these cook quickly and thicken the chowder naturally
  • 1 ½ tablespoons Cajun seasoning – adjust to taste; homemade or store-bought works
  • 1 teaspoon dried thyme – brings earthiness to balance the heat
  • 1 teaspoon salt – start with this then taste and adjust
  • 1 can 13.5 oz full-fat coconut milk – makes it creamy and dairy-free

Method
 

  1. Start by heating a little oil in a large stockpot over medium heat. Add the diced onion, chopped green bell pepper, and celery. Let them cook down for about 5 minutes, stirring occasionally, until soft and fragrant. Then, toss in your minced garlic and let that cook for another 1–2 minutes—it smells amazing!
  2. Once the aromatics are ready, stir in the vegetable stock. Add the diced Yukon potatoes, corn, red lentils, Cajun seasoning, thyme, and salt. Give everything a good stir so the seasoning coats all the ingredients. Turn up the heat and bring it to a gentle boil.
  3. After it begins to boil, lower the heat to medium-low and cover the pot. Let it simmer for about 10–15 minutes. Stir occasionally to keep things from sticking. You’ll know it’s ready when the potatoes are fork-tender and the lentils have softened into the broth, thickening it slightly.
  4. Now for the creamy goodness! Pour in the full-fat coconut milk and stir well. The chowder will instantly look rich and velvety. Let it simmer for another 2–3 minutes so the flavors meld together. Taste and adjust the salt or spice level as needed.
  5. Ladle the hot chowder into bowls and garnish to your heart’s content. I love topping mine with green onions or a sprinkle of Cajun seasoning. If you're not vegan, crispy bacon bits or shredded cheese are delicious too!

Notes

  • Don’t overcook the potatoes—they can go mushy quickly, so test them with a fork around the 10-minute mark.
  • Use red lentils instead of brown or green—they cook faster and blend right into the soup.
  • Start with less Cajun seasoning if you're spice-sensitive, and add more once the soup is done.
  • Use an immersion blender to partially purée the chowder if you prefer a thicker, creamier consistency.
  • Always add coconut milk at the end—this keeps it from curdling and preserves that creamy texture.