Cajun Potato Corn Chowder
Culinary Genie
4 servings
30 minutes
40 minutes
410
Soups & Stews
Potatoes, corn and peppers simmered in a creamy Cajun broth and finished with bacon. Can easily be prepared vegetarian and/or dairy-free.
Ingredients
4 cups unsalted or low sodium chicken bone broth or vegetable broth
1½ pounds russet potatoes, peeled and cubed
1½ tablespoons Cajun Creole Seasoning Blend, divided
¼-½ teaspoon sea salt, optional, divided
4 reduced sodium bacon slices, chopped
½ cup chopped onion
½ cup chopped celery
½ cup chopped red bell pepper
1 tablespoon Garlic & Herb Seasoning Blend
2 tablespoons water
1 (10 ounce) package frozen corn kernels
1 cup half & half
Garnishes such as shredded Cheddar cheese and chives
Directions
In a medium saucepan, combine broth, potatoes, 1 tablespoon Cajun Creole Seasoning Blend and ⅛-¼ teaspoon salt, if desired. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Meanwhile, in a Dutch oven or large saucepan over medium heat, sauté bacon until crispy. Remove bacon to clean paper towels. Remove all but 1 tablespoon drippings from pan.
Add onions, celery, peppers Garlic & Herb Seasoning Blend and remaining ⅛-¼ teaspoon salt, if desired, to drippings in pan. Sauté 1 minute. Add water; stir, scrapping brown bits off the bottom of the pan. Continue sautéing 5-6 minutes. Remove from heat.
Using a slotted spoon, remove about 2 cups of cooked potatoes from broth and add to pan with vegetables. Set aside.
Using an immersion blender (or carefully transfer potatoes and broth to a blender), purée potatoes and broth until smooth. Add purée to pan with vegetables.
Place pan back over medium heat. Bring to a simmer. Simmer 10-15 minutes, stirring occasionally. Add half & half the last 5 minutes of simmering. Serve garnished with bacon and desired toppings.