Cajun Corn Chowder
- Yield 8
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Cajun Corn Chowder is a soup recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 green bell pepper, cored and diced
- 2 ribs celery, diced
- 4 cloves garlic, peeled and minced
- 6 cups vegetable stock
- 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
- 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
- 1 cup red lentils*, rinsed and picked over
- 2 tablespoons Cajun seasoning (or more/less to taste)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 (14-ounce) can coconut milk
- optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 3 minutes, stirring occasionally. Tip in bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
Tip in vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Whisk to combine.
Continue cooking until the mixture reaches a let it bubble gently. Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
Stir in the coconut milk until combined. Taste and season with additional salt and/or Cajun seasoning if needed.
Plate warm, garnished with your desired toppings. Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.
