A spicy, creamy, comforting bowl of soup to help get you through the winter
So I know it has been a really long time since I last posted a recipe, but 2021 had A LOT going on for me, personally. I can’t say I’ll miss it, but it definitely did help me grow as a person. Sometimes you just need a little break to get those creative juices flowing again. As much as I missed sharing with you guys, I really did need a break, but I am glad to say that I have been dying to get back into recipe making and just generally sharing everything that’s been going on in my life with you guys!
That being said, I wanted to end the year on a high note, with a recipe for you guys, that is just a little glimpse into what I have in store for you next year! As most of us have some time off these few days and are spending it with friends and family, I just wanted to share a cozy little bowl of love with you guys! This Spicy Cajun Corn Chowder, is perfect for the cold weather, to just cuddle up with a bowl on your couch and watch a good movie. It’s spicy and creamy, with the perfect bite from the vegetables in it and it’s really not difficult to make at all! It only requires a few staple ingredients, which you can mostly find in your fridge or pantry, and comes together beautifully! We love indulging in soups this time of year, and this is definitely one you can make on repeat, or you can make a batch in bulk and freeze it for up to three months!
Here are a few tips to help you with this recipe:
- I recommend using fresh thyme if you can, it just enhances the flavor, but if you don’t have any on hand, dried thyme works as well!
- This recipe calls for two Serrano peppers, however, feel free to adjust based on your spice preferences
- Blending some of the soup will help give it a thicker, more chowder-like consistency
- For my meat eaters, you can add some chopped up sausage in here for some extra protein and a heartier meal
- This serves up great with a buttered roll on the side
DID YOU MAKE THIS RECIPE?
Don’t forget to take photos and tag me if you make this recipe! I love seeing everyone’s different creations! I hope you guys will give this one a try and enjoy it as much as my family and I did! Happy eating, friends! Can’t wait to share more with you all in the New Year! Hope everyone has a happy, healthy, and safe New Years!
Spicy Cajun Corn Chowder
Ingredients
- 1 medium russet potato
- 1/3 green pepper
- 1 tsp fresh thyme
- 3 cloves garlic minced
- 1/2 white onion
- 2 serrano peppers diced
- 4 cups vegetable broth
- 1 tbsp avocado or vegetable oil
- 3 cups frozen corn
- 1 cup water
- 1 tsp all purpose flour
- 2 tsp cajun seasoning
- salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- In a heavy bottom pan, pour in the oil over medium heat
- One oil is hot, add onions and garlic and stir until raw smell of garlic is gone and onions are transluscent, you don't want to burn it
- Next, add in serrano peppers and green peppers and sauté for 5-7 minutes
- Sprinkle in a tsp of all purpose flour and mix well, then slowly pour in vegetable broth while stirring
- Add in the potatoes, corn, cajun seasoning, thyme, salt, pepper, and water. Stir to combine
- Continue cooking until the mixture reaches a simmer, and reduce heat to medium low. Cover and cook for 10-15 minutes, occasionally stirring, until the potatoes are tender
- Once cooked, pour in the heavy cream and any additional salt or cajun seasoning if needed
- Simmer for 5 more minutes. Once slightly cooled, use a hand blender to blend some of the soup or transfer about 1 1/2 cups to a blender and blend until smooth and pour back into soup
- Serve piping hot with a side of bread or just on its own!
Notes
- Blending the soup is optional, but it helps give it a thicker, richer texture and tastes better, in my opinion
- Feel free to adjust spice level according to taste, I like to use two Serrano peppers, but you can use less or more as desired
