Cajun Corn Chowder
Recipe: Cajun Corn Chowder
Serve for lunch with sandwiches or a salad. Serve as a first course or soup course with dinner.
This also keeps well in the refrigerator and the flavors continue to build, so sometimes I make the soup a day ahead of the rest of dinner to make life easier.
6 slices of bacon
1 large onion chopped
1 Tbl flour
4 cans of creamed corn (You can also mix half creamed corn with kernel corn or you can use an equivalent of fresh corn removed from the cob. It would take about 8 cups of corn kernels.)
1/2 cup of chicken broth
2 cups of milk (2% or skim work fine too)
Tabasco to taste
Cook bacon in a heavy-bottomed soup pan. When it's nicely browned and crispy, remove it and set it on paper towels to drain and cool off.
When it's cool you'll want to chop the bacon into pieces. While the bacon is cooling, start your soup. Don't pour off the fat from the bacon. Put in your chopped onion and let it get soft on medium-high heat. This will take just a few minutes (5 minutes max). Then add the flour. Stir it around just until it mixes well with the onion. This is your thickener for the soup. Add the milk and the chicken broth as well as your corn. Stir it about until it's fully mixed. Cook until bubbly and just let the flavors meld. (15 minutes ought to do it.) Stir periodically so it doesn't stick to the bottom of the pan. (If you're using fresh corn, check it to make sure the corn is cooked. If not, cook a little longer. You don't need to worry about this with the canned corn.)
The last few minutes of heating, add the bacon bits you cut up. Also add the Tabasco and the cracked pepper. I put in just enough to get the flavor going. You can always let your guests add more at the table if they like serious heat in their food.
For variations, you can add more milk if you like a soup instead of a thicker chowder and you can blend either version in your blender or food processor if you want it smooth (before the bacon is added).
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