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Home » Potato Corn Chowder {with a Cajun Kick}

Potato Corn Chowder {with a Cajun Kick}

August 12, 2014 by Nicole Crocker 1 Comment

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Creamy and delicious!  This Potato Corn Chowder {with a Cajun Kick} is made with freshly cut corn right off the cob and a little creole seasoning to spice things up a bit.

Potato Corn Chowder {with a Cajun Kick}

I was introduced to Panera a few years ago. They had actually been around for a while but there wasn’t a location nearby so it took me a while to finally get to one. I ordered their Vegetarian Summer Corn Chowder Bowl and fell in love. The only problem was it was a seasonal menu item and I haven’t been able to order it since. Problem solved! This delicious recipe is one that I adapted from another food blogger…Damn Delicious. You won’t be able to tell from the delicious creamy taste but it’s actually a much lower calorie version than traditional corn chowder. So grab a bowl and enjoy!

Potato Corn Chowder {with a Cajun Kick}

Potato Corn Chowder {with a Cajun Kick}
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Potato Corn Chowder {with a Cajun Kick}

Creamy and delicious! This Potato Corn Chowder {with a Cajun Kick} is made with freshly cut corn right off the cob and a little creole seasoning to spice things up a bit.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 people
Calories 183kcal
Author Nicole Crocker

Ingredients

  • 2 Tablespoons Unsalted butter
  • 1 Large leek ,thinly sliced
  • 1 Large red bell pepper ,diced
  • 2 Cups Milk
  • 3-5 Tablespoons All-purpose flour ,depending on how thick you want it. I used 5
  • 3 Cups Vegetable broth
  • 2 Cups Roasted corn kernels (about 6 ears of corn)
  • 2 Pounds Red potatoes ,cubed
  • 1 1/2 teaspoons Creole Seasoning
  • 3/4 teaspoon Thyme
  • 3/4 teaspoon Salt
  • Chopped fresh chives ,for garnish

For CREOLE SEASONING

  • 2 1/2 Tablespoons Paprika
  • 2 Tablespoons Garlic powder
  • 2 Tablespoons Salt
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Cayenne pepper
  • 1 Tablespoon Oregano
  • 1 Tablespoon Thyme
  • 1 Tablespoon Black pepper

Instructions

To make Creole

  • Combine paprika, garlic powder, salt, onion powder, cayenne pepper, oregano, thyme and pepper; set aside.

For the Chowder

  • Melt butter in a large stockpot over medium heat. Add leeks and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Gradually whisk in milk and flour, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in vegetable broth, corn kernels, potatoes, creole seasoning, thyme and salt.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
  • Serve immediately, garnished with chives.

Nutrition

Calories: 183kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1895mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2151IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 2mg


Potato Corn Chowder {with a Cajun Kick}

Make sure you take advantage of this fabulous recipe for Potato Corn Chowder {with a Cajun Kick} while sweet summer corn is available.

recipe adapted from Damn Delicious

I will be sharing this recipe at the following link parties:

Wow us Wednesdays

Project Parade

Create it Thursday

I’m Lovin it

Sweeet and Savoury Sunday 

Filed Under: Side Dishes, Soups

Comments

  1. [email protected] in Pyjamas says

    August 24, 2014 at 1:53 pm

    I love these kind of meals for cold night, it looks yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply

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