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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 10people
Calories 183kcal
Author Nicole Crocker
Ingredients
2TablespoonsUnsalted butter
1Large leek,thinly sliced
1Large red bell pepper,diced
2CupsMilk
3-5TablespoonsAll-purpose flour,depending on how thick you want it. I used 5
3CupsVegetable broth
2CupsRoasted corn kernels(about 6 ears of corn)
2PoundsRed potatoes,cubed
1 1/2teaspoonsCreole Seasoning
3/4teaspoonThyme
3/4teaspoonSalt
Chopped fresh chives,for garnish
For CREOLE SEASONING
2 1/2TablespoonsPaprika
2TablespoonsGarlic powder
2TablespoonsSalt
1TablespoonOnion powder
1TablespoonCayenne pepper
1TablespoonOregano
1TablespoonThyme
1TablespoonBlack 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.