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Cajun Corn Chowder Recipe

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4.3 from 9 reviews

This hearty and flavorful Cajun Corn Chowder is a comforting vegan soup made with Yukon gold potatoes, corn, red lentils, and bold Cajun spices. Creamy coconut milk adds richness without dairy, while a medley of vegetables builds a fragrant base. Perfect for a cozy meal, this chowder is easy to prep and packs a delicious spicy kick with every spoonful.

Ingredients

Vegetables

  • 1 medium white onion, peeled and diced
  • 1 green bell pepper, cored and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, peeled and minced
  • 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
  • 1 (14-ounce) bag frozen corn (or canned whole-kernel corn)

Pantry & Seasonings

  • 1 tablespoon olive oil
  • 6 cups vegetable stock
  • 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
  • Bacon (for non-vegetarian option)
  • Oyster crackers

Instructions

  1. Sauté Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 3 minutes, stirring occasionally until translucent. Add diced green bell pepper, celery, and minced garlic, then continue sautéing for 5 more minutes, stirring occasionally to soften the vegetables and develop flavor.
  2. Add Broth and Main Ingredients: Pour in vegetable stock, then add diced Yukon gold potatoes, frozen corn, rinsed red lentils, Cajun seasoning, dried thyme, and salt. Stir well to combine all ingredients evenly in the pot.
  3. Simmer the Chowder: Increase heat to bring the mixture to a gentle simmer. Once simmering, reduce heat to medium-low, cover the pot, and cook for 10 to 15 minutes. Stir occasionally to prevent sticking and check that the potatoes and lentils are tender when pierced with a fork.
  4. Finish with Coconut Milk: Pour in the can of coconut milk and stir until fully incorporated. Taste the chowder and adjust seasoning as needed, adding more salt or Cajun seasoning to suit your preferences.
  5. Serve and Garnish: Ladle the chowder into bowls and garnish with optional toppings such as chopped green onions, chives, crispy bacon, or oyster crackers for added texture and flavor. Serve warm for a comforting meal. Refrigerate leftovers in sealed containers for up to 3 days or freeze for up to 3 months.

Notes

  • For a thicker chowder, partially mash some of the potatoes before adding coconut milk.
  • Adjust the Cajun seasoning to control the spice level.
  • This chowder is naturally vegan if bacon is omitted; use vegetable stock to keep it vegan friendly.
  • Red lentils cook quickly and help thicken the chowder without overpowering flavor.
  • Frozen corn can be substituted with canned corn; just drain before adding.
  • Leftovers taste even better the next day as flavors meld.

Find it online: https://lauracooks.com/cajun-corn-chowder-recipe/