Cajun Corn Chowder

This Cajun corn chowder doubles down on corn by using both Mexicorn (corn with diced peppers) and plain frozen corn in a creamy skim milk and chicken broth base. The result is a thick, sweet, spiced soup with little bursts of pepper color throughout.

The Cajun spice lineup of cayenne, paprika, garlic powder, onion powder, black pepper, and celery seed gets shaken in to taste, which means you control exactly how much heat and depth goes into each pot. Start conservative with the cayenne and build up. You can always add more, but you can’t pull it back.

Sauteing the onions and celery separately in margarine before adding them to the broth builds a savory base that simmering alone can’t achieve. The real trick with this chowder is the 1 to 2 hour rest after the initial simmer. That standing time lets the corn starch thicken the broth naturally and allows all the spices to fully permeate. Reheating after the rest is when this soup goes from good to great.

Pro Tips

• The resting period is essential. Don’t skip it. The flavors meld dramatically during that 1 to 2 hours of standing time. Plan this soup ahead of when you want to eat.
• Shake in spices gradually. The “to taste” instruction on so many ingredients means you’re building your own spice blend. Taste as you go.
• Use skim milk carefully. It can scorch easily on high heat. Keep the simmer gentle and stir occasionally.
• Mexicorn already has peppers, so taste before adding more. The diced pepper in the can contributes more heat and sweetness than you might expect.

Variations

• Add diced potatoes for a heartier, more traditional chowder with starchy thickness.
• Stir in shredded rotisserie chicken during the reheat step to turn this from a side into a full meal.
• Smoked paprika swap instead of regular paprika adds a smoky depth that leans harder into the Cajun character.