Spicy Cajun Corn Chowder
A spicy, creamy, comforting bowl of soup to help get you through the winter
Servings: 4
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