Cajun Roasted Potato & Sweet Corn Chowder

This chowder is hearty, smoky, and full of bold Cajun flavor. Roasted baby potatoes add incredible depth, while sweet corn, crispy bacon, and a creamy broth make it pure comfort food. It’s cozy, filling, and perfect for cooler nights.

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Cajun Roasted Potato & Sweet Corn Chowder

Serves people

Ingredients

1.5 lbs baby potatoes halved
1 –3 tablespoons Cajun seasoning depending on heat preference
Olive oil enough to coat
Bacon amount to preference
3 ribs celery diced
1 red bell pepper diced
1 onion diced
Cajun seasoning to taste
2 tablespoons garlic
½ cup flour
4 cups chicken broth
1 bag frozen sweet corn
1 cup heavy whipping cream

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Instructions

Preheat oven to 375°F. Line a sheet pan with foil.
In a mixing bowl, toss the halved baby potatoes with Cajun seasoning and enough olive oil to fully coat.
Spread potatoes evenly on the sheet pan and bake for 30 minutes.
Turn the oven to broil and cook for an additional 5 minutes, until lightly browned. Set aside.
In a Dutch oven or large pot, add bacon to a cold pan. Turn heat to high and cook until crispy.
Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add celery, red bell pepper, and onion to the bacon fat. Season with additional Cajun seasoning to taste.
Cook for 5–6 minutes, until softened.
Add garlic and cook for about 1 minute, until fragrant.
Stir in the flour and cook for 3–4 minutes, stirring constantly.
Slowly add the chicken broth, stirring to prevent lumps.
Add the frozen corn and heavy whipping cream.
Cover and cook for 10 minutes, stirring occasionally.
Add the roasted potatoes and cooked bacon to the pot.
Stir well and heat through.
Serve topped with Parmesan cheese.

Notes

For topping, add some cooked bacon and grated Parmesan cheese! Cajun seasoning levels can be adjusted based on heat preference, and
the chowder thickens as it sits.

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