Cajun Corn Chowder

Hey guys hopefully everyone had a good weekend. I can’t believe that September is almost over already! As usual this time of year we like to break out the soups, so that’s exactly what it is today a soup day. We are making a soup with a little bit of kick. A Cajun Corn Chowder!! This is a cool little soup with a little bit of a kick (which let’s be honest when it’s chilly and you have a runny nose a little heat in your soup helps lol). Go ahead guys you know you want to give this one a try, when you do you will totally fall in love with it. Don’t forget to take pictures and post it to my Facebook page or on Instagram and tag me!

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Cajun Corn Chowder

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Total Time 45 minutes mins

Course Soup

Cuisine American, Cajun

Servings 10 Servings

Ingredients

  

• 1 Onion Diced
• 1 Bell Pepper Diced
• 2 Celery Stalks Diced
• 4 Garlic Cloves Minced
• 6 Cups Vegetable Broth
• 1-1/2 lb. Yukon Gold Potatoes Cubed
• 14 oz. Frozen Corn Thawed
• 1 Cup Lentils
• 2 Tbsp. Cajun Seasoning
• 1 tsp. Thyme
• 14 oz. Coconut Milk
• Salt
• Pepper

Instructions

 

• Heat about 1 Tbsp. of olive oil in a large pot. Add in onion and sauté for a couple of minutes. Add in bell pepper, celery and garlic and cook for about 5 minutes.
• Add broth, potatoes, corn, lentils, Cajun seasoning, Thyme, salt and pepper to taste. Stir until combined. Bring to a boil, reduce heat and allow to simmer for about 10 to 15 minutes until potatoes and lentils are tender.
• Stir in coconut milk, until completely combined. Allow to cook for a couple minutes until everything is warmed all the way through.