Creamy Cajun Corn Chowder
This Cajun corn chowder is the soup I make when I want something that feels really special without spending all day in the kitchen. Crispy bacon, sweet Vidalia onion and garlic cooked in the drippings, a flour roux built right in the pot, fresh corn cut from the cob and Yukon Gold potatoes simmered in a seasoned broth, then half the pot blended smooth and cream-style corn and evaporated milk stirred through. Rich, creamy, chunky in all the right places, and loaded with that bold CTH and Cajun seasoning depth that makes every bowl taste like Louisiana in a pot.
A Quick Look At The Recipe
- Recipe Name: Creamy Cajun Corn Chowder
- Main Ingredients: bacon, sweet Vidalia onion, minced garlic, bunch green onions, all-purpose flour, low-sodium chicken broth, 1Ā½ pounds Yukon gold potatoes, ears fresh corn
- Why You'll Love It: Creamy, hearty, and loaded with fresh corn, Yukon gold potatoes, and smoky bacon, this easy Cajun corn chowder is the perfect cozy one-pot soup.
The partial blend is the technique that makes this chowder so good. Half the soup stays chunky, real pieces of potato and corn that give every spoonful texture and substance. The other half gets blended into a thick, naturally creamy base that coats everything. No heavy cream required. No separate sauce to make. Just the soup itself doing the work.
Ingredients Needed To Make Cajun Corn Chowder
The Bacon and Aromatics
A full package of diced bacon cooked until crispy produces the rendered fat that flavors the entire base of the chowder. Sweet Vidalia onion, minced garlic, and green onions cooked in the drippings build the aromatic foundation. All-purpose flour sprinkled in and cooked for a minute creates the roux that thickens the broth.
The Broth and Seasoning
Low-sodium chicken broth gives you control over the salt level since the bacon and seasonings already add plenty. CTH seasoning, Cajun seasoning, garlic powder, basil, and bay leaves build the bold, layered Cajun flavor profile. Salt and pepper added carefully at the end.
The Corn and Potatoes
Four ears of fresh corn cut straight from the cob is the star. Yukon Gold potatoes cut into quarters or sixths cook through without falling apart and add a buttery, hearty element. Cream-style sweet corn stirred in at the end adds sweetness and thickens the base further. Optional whole-kernel corn adds extra corn texture throughout.
The Creamy Finish
Evaporated milk produces a rich, slightly sweet creaminess that is specifically what makes a good corn chowder taste the way it does. It’s richer than regular milk and more stable in a hot soup than heavy cream.
How to Make Creamy Cajun Corn Chowder
1
Add the diced bacon to a large pot or Dutch oven over medium heat. Cook until completely crispy. Remove with a slotted spoon and set aside. Leave every bit of the grease in the pot.
2
Add the diced Vidalia onion, minced garlic, and half the green onions to the hot bacon grease. Cook, stirring occasionally, until softened and fragrant.
3
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for about 1 minute until the flour smells slightly nutty and no raw flour taste remains.
4
Slowly pour in the chicken broth while stirring continuously so the roux dissolves evenly without lumps. Add the CTH seasoning, Cajun seasoning, garlic powder, basil, bay leaves, and a pinch of pepper. Hold off on salt until the end.
5
Bring to a boil then add the potato pieces and fresh corn kernels. Reduce to a simmer and cook for about 20 minutes until the potatoes are completely fork tender.
6
Remove the bay leaves. Using an immersion blender blend approximately half the soup directly in the pot. The goal is a creamy, slightly thick base with visible chunks of potato and corn still throughout. Don’t over-blend.
7
Stir in the cream-style corn, evaporated milk, and half the reserved crispy bacon. Add the drained whole-kernel corn if using. Simmer gently for 5 more minutes. Taste and adjust seasoning adding salt only if needed.
Creamy Cajun Corn Chowder
Ingredients
- 1 package bacon diced
- 1 large sweet Vidalia onion diced
- 2 tablespoons minced garlic
- Ā½ bunch green onions diced, plus more for serving
- Ā¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1Ā½ pounds Yukon gold potatoes cut into quarters or sixths
- 4 ears fresh corn kernels cut from the cob
- 3 tablespoons Creole Trinity & Herb seasoning
- 1 tablespoon Cajun seasoning
- 1 tablespoon garlic powder
- 1-2 teaspoons dried basil
- 4 bay leaves
- Salt and pepper to taste
- 12 ounce can evaporated milk
- 1 can cream-style sweet corn
- 1 can whole-kernel corn drained, for extra corn texture
Instructions
- Add the diced bacon to a large pot or Dutch oven over medium heat. Cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the diced Vidalia onion, minced garlic, and half of the diced green onions to the bacon grease. Cook until the onions are softened and fragrant.
- Sprinkle in the flour and stir well, allowing it to cook and absorb into the vegetables and bacon grease for about 1 minute.
- Slowly pour in the chicken broth, stirring to combine. Add the Creole Trinity & Herb seasoning, Cajun seasoning, garlic powder, basil, bay leaves, and pepper. Add salt to taste, keeping in mind the bacon and seasonings will already add saltiness.
- Bring the broth to a boil, then add the Yukon gold potatoes and fresh corn kernels. Reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.
- Remove the bay leaves. Using an immersion blender, blend approximately half of the soup directly in the pot. You want the chowder creamy while still leaving plenty of chunks of potato and corn.
- Stir in the cream-style corn, evaporated milk, and half of the cooked bacon. If you want even more whole corn throughout the chowder, stir in a drained can of whole-kernel corn at this point.
- Let the chowder gently simmer for another 5 minutes, stirring occasionally. Taste and adjust the seasonings as needed.
- Ladle into bowls and top with the reserved crispy bacon and extra diced green onions.
