Best Cajun Corn Chowder Recipes

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CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER



Cajun Shrimp, Sausage and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!

Provided by chelle6576

Categories     Chowders

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
3 slices bacon
1 lb fresh shrimp, peeled and deveined
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can sweet corn, drained
1 onion, chopped
1/2 lb smoked sausage, sliced
1/4 cup flour
1 cup milk
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons Tony Chachere's Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • In large, deep pot fry bacon until crisp. Remove from pot and set aside.
  • In same pot, add sliced sausage and onion and cook until sausage is browned.
  • Crumble bacon and add to pot with the sausage and onions.
  • Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
  • In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
  • Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
  • Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
  • Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

CAJUN SHRIMP AND CORN CHOWDER



Cajun Shrimp and Corn Chowder image

Make and share this Cajun Shrimp and Corn Chowder recipe from Food.com.

Provided by lazyme

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large yellow onion, julienned
2 (15 1/4 ounce) cans whole kernel corn
2 cups chicken stock
2 cups whipping cream
1 tablespoon cajun seasoning
6 ounces bay shrimp

Steps:

  • In a medium saucepan, melt the butter. Add the onions and saute until translucent.
  • Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
  • Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.

Nutrition Facts : Calories 590, Fat 47.5, SaturatedFat 28.5, Cholesterol 187.8, Sodium 927, Carbohydrate 35.5, Fiber 3.4, Sugar 6, Protein 11.9

CAJUN CRAB AND CORN CHOWDER



Cajun Crab and Corn Chowder image

I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.

Provided by AmyZoe

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3 tablespoons butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 celery ribs, finely chopped
1 small carrot, finely chopped
3/4 cup white wine (medium-dry)
2 1/4 cups vegetable stock
1 1/2 cups corn (fresh or frozen)
1 pinch cayenne pepper
1/2 teaspoon dried herbs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon fresh dill, chopped
8 ounces crabmeat
salt
pepper
whole wheat bread, to serve

Steps:

  • Melt the butter in a large pan.
  • Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
  • Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
  • Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
  • Bring back to a boil, reduce the heat, and simmer for 15 minutes.
  • Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
  • Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
  • Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.

Nutrition Facts : Calories 417.7, Fat 34.3, SaturatedFat 20.8, Cholesterol 127.6, Sodium 431.4, Carbohydrate 14.3, Fiber 1.7, Sugar 4.5, Protein 10.5

CAJUN CORN AND SHRIMP CHOWDER



Cajun Corn and Shrimp Chowder image

My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!

Provided by ratherbeswimmin

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 medium onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2-1 teaspoon garlic salt
1/2-1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 envelope lipton golden onion soup mix
3 cups boiling water
3 cups corn kernels (fresh cut or frozen and thawed)
3/4-1 lb shrimp, peeled and deveined
1/2 cup heavy cream

Steps:

  • In a big soup pot melt the butter over medium heat.
  • Add the onion, and saute about 3 minutes or until softened.
  • Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
  • Stir and cook for 1-2 minutes.
  • Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
  • Lower the heat to medium, add in the corn and shrimp.
  • Cook for 2-3 minutes or until the shrimp are pink.
  • Add in the heavy cream; stir to combine.
  • Taste and adjust seasoning as needed.
  • Cook over low heat until it is heated through.
  • Ladle into individual soup bowls.

CAJUN CORN CHOWDER



Cajun Corn Chowder image

I used to work at an Old Country Buffet restaurant and this is my version of their Corn Chowder. The cheez whiz really is the secret ingredient. This recipe makes a lot of soup, but I have never been able to make less.

Provided by Jenn McGowan

Categories     Chowders

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
1 -1 1/2 cup chicken broth
1 cup Cheez Whiz
4 -6 par cooked cubed potatoes (reserve 1 cup of potato water)
2 cups cubed cooked ham
1 (14 ounce) can canned corn niblets, with liquid
2 (14 ounce) cans creamed corn
4 cups milk
1/2 lb tubetti or 1/2 lb elbow macaroni
cajun spices

Steps:

  • Melt the butter in the bottom of at least a 12 quart stock pot.
  • Add onion and cook until translucent.
  • Add flour to make a roux and cook for 3 minutes.
  • Add chicken stock, mix until smooth.
  • Add cheez whiz, stir until smooth.
  • Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
  • Be sure to stir so that the noodles don't stick to the bottom and burn.
  • When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.

Nutrition Facts : Calories 417.4, Fat 15.6, SaturatedFat 8.2, Cholesterol 56.7, Sodium 814.4, Carbohydrate 54, Fiber 3.9, Sugar 5.9, Protein 18.1

CAJUN CORN CHOWDER



Cajun Corn Chowder image

Make and share this Cajun Corn Chowder recipe from Food.com.

Provided by Reevacranmer

Categories     Chowders

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 17

4 slices bacon (diced)
1/2 cup butter
1 medium red onion (diced)
3 large garlic cloves (minced)
1/2 cup flour
1 pint heavy cream
4 -6 cups milk
6 medium red potatoes (large dice, 1/2 inch cubes)
1 (13 ounce) package cajun style smoked andouille sausages (sliced thin)
2 (15 ounce) cans red beans
2 (14 ounce) cans diced tomatoes and green chilies
2 (15 ounce) cans sweet kernel corn
1 tablespoon salt (more TT)
1 teaspoon cajun seasoning
1/2 tablespoon granulated onion
1/2 teaspoon celery seed
1/4 cup shredded cheddar cheese, to garnish

Steps:

  • Brown bacon with butter in large stock pot, about 5 minutes on med high heat. Reduce heat to medium-low, add onion and garlic, saute 3-5 minutes. Add flour and cook roux for 5 minutes, stirring occasionally. Add heavy cream, milk, and potatoes, bring to a boil over medium high heat, stirring as needed to not scorch milk. Add the rest of ingredients and simmer on low heat for 30 minutes or until potatoes soften.
  • Garnish with cheese and serve.

Nutrition Facts : Calories 979, Fat 56.2, SaturatedFat 30, Cholesterol 162, Sodium 2101.5, Carbohydrate 93, Fiber 12.7, Sugar 8.4, Protein 33.2

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