Name: Potato Corn Chowder {with a Cajun Kick}
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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); 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

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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.

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}

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 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.