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

Cook Time 30

Total Time 50

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.

Nutrition