Cajun Corn Chowder
Serves 6
20 mins prep
25 mins cook
45 mins total
If the soup doesn’t warm you up, the touch of spice should help! This recipe includes optional shredded chicken and whole milk, but can be made vegan by omitting the chicken and using coconut milk.
0 servings
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Heat the olive oil in a pot and cook the diced onion until softened. Add the minced garlic, sliced celery, and chopped red pepper, cooking for 5 more minutes. Stir in the vegetable stock, diced potatoes, corn, red lentils, Cajun seasoning, thyme, and salt. Bring the mixture to a simmer, then cover, reduce heat, and cook for 20 minutes, or until potatoes and lentils are tender. Add the shredded chicken (if using) and the whole milk (or coconut milk for a vegan option). Taste for seasoning and adjust if needed. Serve hot and enjoy!
