LOADED CAJUN CORN CHOWDER

I’ve never been a fan of long winters so I try to find pleasure in the few perks that come along with it.  Crackling fires, sweaters and boots, freshly fallen and undisturbed snow, the joys of Christmas and of course soup.  Lots and lots of soup.

A delicious recipe to add to your winter soup line up is this comforting and hearty Cajun inspired corn chowder bursting with the flavours of Louisiana.  Smoked sausage, bell peppers, salty bacon, potatoes and sweet corn are paired with the kick of creole seasoning and it is a definite winner.  A second or third helping kind of winner.

Let me know what you think!

Ingredients

• 3 Slices Bacon, chopped

• 2 cups (12oz) cubed Smoked Sausage (Andouille, Kielbasa, etc)

• 1 large Onion, diced

• 3 stalks Celery, diced

• 2 Carrots, diced

• 4 Cloves Garlic, Minced

• 1/4 Cup Flour

• 5 Cups Chicken stock

• 1 Cup Heavy Cream

• 2 large yellow or Russet Potatoes, peeled & diced into 1” cubes

• 1 small green bell pepper, diced

• 1 small Red Bell Pepper, diced

• 4 Cups canned or frozen Corn niblets

• 1/2 tsp smoked paprika

• 1/2 tsp Oregano

• 1 1/2 tsp Creole or Cajun seasoning (more to taste)

• 1/4 cup chopped fresh parsley (or 1 tbsp dried)

DIRECTIONS

1. Add the bacon and sausage to a large pot over medium heat. Cook for approximately 10 minutes or until browned and cooked through.

2. Transfer the bacon and sausage to a bowl leaving 3 tablespoons of the drippings in the pot. You may need to add an extra tablespoon of olive oil or butter if necessary.

3. Add the celery, onion, and carrots to the pot and stirring often, sauté for 5 minutes.

4. Stir in the garlic and flour and cook for one minute.

5. Turn the heat to high and add the broth, stirring well and simmer for one minute.

6. Stir in the cream, potatoes, sweet potatoes, bell peppers, corn, oregano, smoked paprika and Cajun or creole seasoning.

7. Add the bacon and sausage back into the pot.

8. Bring the soup to a boil before reducing the heat to medium and cover with a lid.

9. Simmer the soup for 15 minutes stirring occasionally to prevent vegetables from sticking on the bottom of the pot.

10. Remove the lid and simmer for an additional 5-7 minutes or until the potatoes are tender. Adjust seasonings to your taste preference and add the chopped parsley.