CAJUN CORN CHOWDER RECIPES

This Cajun chowder formula is lightened-up with healthier ingredients (also vegetarian and gluten-free), packed with protein-packed lentils, and seasoned with the most effective zesty Cajun flavors.

A quick meet up with the formula index here on the journal can divulge the very fact that soups area unit my absolute faves. So much so, that there’s extremely no such issue as soup “season” in our house. I’ve perpetually been the woman jubilantly cozying up with a bowl of chicken noodle, sweating through curry hot pots, and ingestion my favorite soup on repeat all summer long.  

CAJUN CORN CHOWDER RECIPES

But now of year, there’s perpetually one soup specifically that's a requirement — a giant comforting batch of chowder.

It goes huge on zesty Cajun flavors, that I believe combine dead with sweet corn. However it additionally goes with mercy lighter on the standard serious thickeners, choosing creamy coconut milk instead, that permits this soup to be naturally vegetarian and gluten-free.

INGREDIENTS :

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 green bell pepper, cored and diced
• 2 ribs celery, diced
• 4 cloves garlic, peeled and minced
• 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
• 1 teaspoon dried thyme
• 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
• 1 cup red lentils, rinsed and picked over
• 6 cups vegetable stock
• 2 tablespoons Cajun seasoning (or more/less to taste)
• 1 teaspoon salt
• 1 (14-ounce) can coconut milk
• optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.

INSTRUCTIONS :

1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
2. Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt.  Stir to combine.
3. Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
4. Stir in the coconut milk until combined.  Taste and season with additional salt and/or Cajun seasoning if needed.
5. Serve warm, garnished with your desired toppings.  Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.

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