Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz smoked andouille sausage, sliced
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb Yukon Gold potatoes, 1/2-inch cubes
- 3 cups corn kernels (fresh or frozen)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika + 1/4 tsp cayenne (optional)
- 1 bay leaf + 1/2 tsp dried thyme
- Salt, pepper, parsley, green onions, lemon (optional)
Do This
- 1. In a large heavy pot, brown sausage in olive oil over medium-high heat for 4–6 minutes; remove to a plate.
- 2. In the same pot, add butter, onion, bell pepper, and celery; cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
- 3. Sprinkle in flour; cook and stir 2–3 minutes until it smells toasty and looks pale golden.
- 4. Slowly whisk in chicken broth until smooth. Add potatoes, Cajun seasoning, smoked paprika, thyme, bay leaf, salt, pepper, and browned sausage.
- 5. Bring to a boil, then reduce to a gentle simmer (about 190°F / 88°C) for 15–18 minutes, until potatoes are tender.
- 6. Stir in corn, milk, and cream. Simmer gently (do not boil hard) for 5–8 minutes to thicken.
- 7. Adjust seasoning, stir in parsley and lemon juice, then serve hot topped with sliced green onions.
Why You’ll Love This Recipe
- A hearty, one-pot bowlful that eats like a meal thanks to sausage, potatoes, and loads of sweet corn.
- Smoky, creamy, and gently spicy Cajun flavors that are cozy but still bright and vibrant.
- Uses simple, easy-to-find ingredients and comes together in under an hour.
- Flexible recipe: adjust the heat level, swap proteins, or make it extra thick and chowdery to your taste.
Grocery List
- Produce: 1 medium yellow onion, 1 green bell pepper, 2 ribs celery, 3 cloves garlic, 1 lb Yukon Gold potatoes, 3 cups corn kernels (or 4–5 ears fresh corn), fresh parsley, green onions (scallions), 1 lemon (optional).
- Dairy: Unsalted butter, whole milk, heavy cream.
- Pantry: Olive oil, smoked andouille sausage (12 oz), low-sodium chicken broth, all-purpose flour, Cajun or Creole seasoning, smoked paprika, cayenne pepper (optional), dried thyme, bay leaf, kosher salt, black pepper, hot sauce (optional).
Full Ingredients
Base & Vegetables
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium green bell pepper, diced (about 1 cup)
- 2 ribs celery, diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 lb Yukon Gold potatoes, peeled if desired and cut into 1/2-inch cubes (about 3 medium potatoes)
- 3 cups corn kernels (fresh or frozen; if using fresh, from about 4–5 ears)
Meat & Seasonings
- 12 oz smoked andouille sausage, sliced into 1/4-inch rounds
- 4 cups low-sodium chicken broth
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 1/2 tsp Cajun or Creole seasoning (preferably low-sodium)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme leaves)
- 1 bay leaf
Dairy & Thickener
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
Finish & Garnish
- 2 tbsp chopped fresh parsley
- 2 tbsp thinly sliced green onions (scallions)
- 1 tbsp fresh lemon juice (optional, to brighten flavor)
- Hot sauce, for serving (optional)
Step-by-Step Instructions
Step 1: Prep your ingredients and brown the sausage
Dice the onion, bell pepper, and celery; mince the garlic; cube the potatoes into 1/2-inch pieces. If using fresh corn, cut the kernels from the cobs. Pat the sausage slices dry with a paper towel (this helps them brown better).
Set a large heavy-bottomed pot or Dutch oven (5–6 quarts) over medium-high heat. Add 1 tbsp olive oil. When the oil is hot and shimmering, add the sliced sausage in a single layer. Cook for 4–6 minutes, stirring occasionally, until the sausage is nicely browned on both sides and some flavorful fond (browned bits) has formed on the bottom of the pot. Transfer the sausage to a plate and leave the rendered fat in the pot.
Step 2: Sauté the Cajun trinity and aromatics
Reduce the heat to medium. Add 2 tbsp unsalted butter to the pot. Once melted, add the diced onion, bell pepper, and celery. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and starting to turn translucent, scraping up as much of the browned bits from the bottom as you can.
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Step 3: Make a light roux to thicken the chowder
Sprinkle 3 tbsp all-purpose flour evenly over the vegetables. Stir constantly for 2–3 minutes. The flour should coat the vegetables and form a paste with the butter and sausage fat. Cook just until the mixture smells toasty and looks pale golden; this cooks off the raw flour taste while keeping the roux light so your chowder stays creamy in color.
Step 4: Add broth, potatoes, sausage, and seasonings
Slowly pour in 4 cups of chicken broth, whisking or stirring vigorously as you go to avoid lumps. Once all the broth is incorporated, add the cubed potatoes and return the browned sausage (and any juices) to the pot.
Stir in 1 1/2 tsp kosher salt, 1 tsp black pepper, 2 1/2 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp cayenne (if using), 1/2 tsp dried thyme, and 1 bay leaf. Increase the heat to medium-high and bring the mixture just to a boil. As soon as it reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer at about 190–200°F (88–93°C). Cover partially with a lid and simmer for 15–18 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Step 5: Stir in corn, milk, and cream
Once the potatoes are tender, add 3 cups of corn kernels. Pour in 1 1/2 cups whole milk and 1 cup heavy cream, stirring well to combine. Keep the heat on low to medium-low and bring the chowder back to a gentle simmer. Do not let it boil vigorously once the dairy is added, as that can cause the milk and cream to separate.
Simmer at a gentle bubble (again around 190°F / 88°C) for 5–8 minutes, stirring frequently, until the chowder thickens slightly and the corn is tender and sweet.
Step 6: Adjust texture and seasoning
For an extra creamy, chowder-like texture, use a potato masher to gently mash some of the potatoes and corn right in the pot, or pulse a few times with an immersion blender. Leave plenty of chunks of potato, corn, and sausage intact for texture.
Taste and adjust the seasoning: add more salt, pepper, or Cajun seasoning to your liking. Stir in 2 tbsp chopped fresh parsley and, if you like a brighter finish, 1 tbsp fresh lemon juice. Remove and discard the bay leaf.
Step 7: Garnish and serve
Ladle the hot creamy Cajun corn chowder into warmed bowls. Garnish each bowl with sliced green onions, a little extra chopped parsley, and a light sprinkle of smoked paprika or freshly cracked black pepper if desired. Serve immediately, with hot sauce on the side for those who want an extra kick. This chowder is wonderful with crusty bread, cornbread, or a simple green salad.
Pro Tips
- Control the heat level: Start with the Cajun seasoning and smoked paprika. Add cayenne and hot sauce at the end so you can fine-tune the spice without overpowering the other flavors.
- Use andouille for authentic flavor: Smoked andouille sausage gives the chowder its signature smoky, savory backbone. If you substitute another smoked sausage, choose one that is fully cooked and boldly seasoned.
- Do not rush the simmer: Giving the potatoes 15–18 minutes at a gentle simmer helps them soften and release starch, which naturally thickens the chowder and deepens the flavor.
- Gentle heat after adding dairy: Keep the temperature below a full boil once the milk and cream are in. Gentle heat prevents curdling and keeps the texture silky.
- Thicker or thinner chowder: For thicker chowder, mash or blend a bit more of the potatoes and corn. For a thinner consistency, add an extra 1/2–1 cup of warm chicken broth at the end.
Variations
- Chicken and sausage Cajun chowder: Add 1 cup of cooked, shredded chicken (rotisserie works well) along with the sausage in Step 4 for a meatier bowl.
- Milder family-friendly version: Use a mild smoked sausage, reduce or omit the cayenne, and choose a mild Cajun seasoning. Serve hot sauce at the table so spice-lovers can customize their bowls.
- Vegetarian smoky corn chowder: Omit the sausage, use vegetable broth, and add 1 extra tsp smoked paprika and 1 tsp liquid smoke (optional) to keep that smoky depth. Add diced roasted red peppers or sautéed mushrooms for extra heartiness.
Storage & Make-Ahead
Let the chowder cool to room temperature for 20–30 minutes, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low to medium-low heat, stirring frequently until steaming hot but not boiling. You can also reheat individual portions in the microwave at 50–70% power, stirring halfway through.
Because this chowder contains dairy and potatoes, it can become slightly grainy if frozen and thawed, but it is still safe to freeze. For best quality, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove, adding a splash of broth or milk to loosen if needed.
If you want to prep ahead for freezing, cook the recipe through the end of Step 4 (before adding corn, milk, and cream). Cool and freeze this base. When ready to serve, reheat, then add corn and dairy and finish cooking as directed for the freshest texture.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe): about 480 calories; 16 g protein; 32 g fat; 34 g carbohydrates; 3 g fiber; 9 g sugar; 1,050 mg sodium. Actual values will vary based on the specific sausage, broth, and dairy you use.
