Cajun Corn Chowder with Bacon

2015-11-22 11.34.29.jpgPerfect for a chilly November day, this chowder is so good and it’s so easy to make.

This recipe includes chicken, but you can easily substitute shrimp or scallops for a seafood version (it’s very good) but the directions stay the same.


  • 4 cans of corn
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp chipotle
  • 3 tbsp cajun seasoning
  • 2 cups chicken stock
  • 1/2 cup cream
  • 2 chicken breasts
  • 6 strips of bacon
  • salt and pepper
  • pickled jalapenos


  1. Add oil to a large cooking pot on the stove and add diced onions and garlic and cook until tender
  2. Add in all of the corn* and cook, stirring often for 5-8 minutes
    *you can also use corn on the cob for this, which you will need to roast.  Learn how to roast corn here
  3. Add in chipotle and cajun seasoning and chicken stock
  4. Stir together and bring to a boil, reduce to simmer for 10 minutes
  5. Preheat the oven to 400 degrees and cook both chicken breasts for 25 minutes. Once cooked, chop and set aside.
  6. Using an immersion blender, blend the mixture as much or as little as desired. (I like to make some smooth but leave pieces of corn as well.)
  7. Add cream and chopped chicken pieces and season with salt and pepper, leave on lowest heat for 1 hour, stirring occasionally.
  8. Cover a baking sheet with tin foil and cook bacon strips in oven at 400 degrees for 12 minutes. Once cooked, removed and chop into small pieces.
  9. Serve soup garnished with pickled jalapeños and crispy bacon.


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