Creamy Cajun Chicken and Corn Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon Cajun seasoning
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups fresh corn kernels (or frozen)
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh scallions for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion, celery, and bell pepper; cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for an additional minute.
4. 4 Add chicken pieces and Cajun seasoning; cook until chicken is browned on all sides.
5. 5 Pour in chicken broth and bring to a simmer.
6. 6 Add potatoes, corn, and thyme; cover and cook until potatoes are tender, about 15 minutes.
7. 7 Stir in milk and heavy cream; heat through but do not boil.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, garnished with fresh scallions.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon

Variations

• Add diced andouille sausage for extra flavor and protein.
• Substitute shrimp for chicken for a seafood twist.

Substitutions

• If fresh corn isn't available, frozen corn works great.
• Use almond milk for a lighter version.

Pairings

• Cornbread
• Green salad with a lemon vinaigrette

Nutrition

Tips

• Use fresh corn if in season for the best flavor.
• Adjust the amount of Cajun seasoning to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of milk to loosen the consistency if needed.

Serving Suggestions

• Serve with crusty bread or buttered cornbread.
• Pairs well with a simple green salad.

FAQ