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Cajun Chicken Corn Chowder

This Cajun chicken corn chowder checks all the boxes for a comfy cozy meal when the weather is cold. It’s thick and creamy, bursting with flavor, and has just the right amount of spice.

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a serving of cajun chicken corn chowder in a white bowl toppedd with grated cheddar, sliced limes, sliced jalapeños, and chopped cilantro, next to a small bowl of sliced limes on a white linen cloth.

This recipe was inspired by a local hole-in-the-wall restaurant in North Conway that has featured a cajun chicken corn chowder special for at least the last 20 years. I order it every time I go and decided to make my own rendition at home. I like my chowder to be thicckkk, like a broccoli cheddar soup, and this does not disappoint. There are lots of flavors going on, but most importantly, don’t skip the lime juice at the end, it really ties all the flavors together.

a serving of cajun chicken corn chowder in a white bowl toppedd with grated cheddar, sliced limes, sliced jalapeños, and chopped cilantro, with a spoon, on a white linen cloth.

A few notes about the ingredients

ingredients laid out on counter for cajun chicken corn chowder

Jalapeño – if you prefer things on the spicy side, leave the seeds in when you chop up the jalapeño. I prefer the heat, so that’s how we make it! Might be a tad on the spicy side for kids though.

Potatoes – you want to make sure to use russet potatoes, they’re a great chowder variety as they help to thicken the soup.

Old Bay Seasoning – this is what I have on hand, I love the flavors and it tastes like a cajun seasoning. Feel free to mix it up with whatever cajun seasoning you have available.

Corn – fresh corn would be best! But, if that’s not an option, frozen sweet corn is my go-to.

Lime juice – do not skip the fresh lime juice! It brightens up the soup and ties all the flavors together.

Chicken – if you don’t have a rotisserie chicken, you can poach chicken breasts in the chicken broth that you’ll use for the chowder, and then shred it.

How to poach chicken breast?

Set chicken breasts on the counter for 30 minutes prior to cooking. Put enough chicken broth in a shallow pot to cover the chicken. Bring the broth to a boil, then add the chicken breasts so that they are entirely submerged. Return to a boil, cover with a lid, and turn off the heat. Let sit for at least 20 minutes.

How to make cajun chicken corn chowder

  • Diced red pepper, jalapeño, onion, and garlic in cooking in a large dutch oven
  • Diced red pepper, jalapeño, onion, and garlic with flour sprinkled on top in a dutch oven.
  • Diced red pepper, jalapeño, onion, and garlic with flour mixed in cooking in a large dutch oven

Cook the onion, bell pepper, jalapeño, and garlic until soft. Then add the flour, stirring until its no longer raw and is mixed in.

  • broth and diced potatoes added to the dutch oven with diced vegetables and flour.
  • Cajun chicken C=chowder simmering in a dutch oven
  • immersion blender in the cajun chicken corn chowder

Slowly add the chicken broth and the diced potatoes. Bring to a boil and simmer until the potatoes are cooked through. Using an immersion blender, carefully blend a third of the soup to help it thicken. Add the cream, seasonings, and corn, and cook for just a few minutes until heated through. Remove from the heat and stir in the cheese and lime juice.

a serving of cajun chicken corn chowder in a white bowl toppedd with grated cheddar, sliced limes, sliced jalapeños, and chopped cilantro, next to a small bowl of sliced limes on a white linen cloth.

Recipe FAQs & substitutions

immersion blender

If you don’t have an immersion blender, just take a few cups of the soup and add to a normal blender, pulse a few times, then return to the soup. If you’re on the hunt for an immersion blender, I use a KitchenAid one, but I just discovered they make a cordless one, and I’m all about the cordless life.

vegetarian

Make this recipe vegetarian by skipping the chicken and using vegetable broth in place of chicken broth.

potatoes

Russet potatoes work best in this recipe. Be sure they are cooked entirely through before blending! Otherwise, they won’t break down enough to thicken the soup. You’re better off overcooking than undercooking.

CREAM

You can use half & half in place of the heavy cream. Or, try unsweetened coconut milk if you want to skip the dairy!

Too thin?

First, make sure your potatoes are cooked long enough to break down some. Second, make sure to blend enough so that it thickens the soup.

TOO THICK?

Add some chicken broth at the end if you find your chowder is too thick for your liking.

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a serving of cajun chicken corn chowder in a white bowl toppedd with grated cheddar, sliced limes, sliced jalapeños, and chopped cilantro, with a spoon, on a white linen cloth.

Cajun Chicken Corn Chowder

This Cajun chicken corn chowder checks all the boxes for a comfy cozy meal when the weather is cold. Its thick and creamy, bursting with flavor, and has just the right amount of spice. 
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tbsp salted butter
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeded and diced
  • 1 red bell pepper diced
  • ¼ cup all-purpose flour
  • ½ tbsp smoked paprika
  • 4 cups chicken broth
  • 3 medium russet potatoes peeled and diced into half inch chunks
  • 1 tbsp Worcestershire sauce
  • 2 cups corn fresh or frozen
  • 3 cups rotisserie chicken shredded
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 2 tsp old bay seasoning or any cajun seasoning blend
  • 2 green onions diced
  • ½ cup cheddar cheese shredded
  • ¼ cup heavy cream
  • juice of half a lime plus more for serving
  • 1 tbsp hot sauce to taste
  • chopped fresh cilantro for serving

Method
 

  1. In a large dutch oven, melt the butter over medium heat. Add the diced onion, red bell pepper, and jalapeño. Cook until softened for 4 minutes. Add garlic and cook for 1 minute.
  2. Stir in flour, old bay seasoning, cayenne pepper, and paprika. Cook for 1 minute until the ingredients are mixed well.
  3. Slowly pour in the broth and stir constantly until no chunks remain. Add potatoes and bring to a simmer. Reduce heat to low and simmer for 10-12 minutes until potatoes are completely tender.
  4. Using an immersion blender, blend about a third of the soup to help thicken, until you reach your desired consistency.
  5. Add the heavy cream, corn, chicken, Worcestershire sauce, hot sauce, and season with salt and pepper to taste. Let everything simmer for 10 minutes.
  6. Turn off the heat, stir in cheese until melted. Squeeze in the juice of half a lime and stir. Serve each bowl with fresh cilantro and a slice of lime. Don't skip the fresh lime juice in each bowl!

Notes

*If you don’t have an immersion blender, just take a few cups of the soup and add to a normal blender, pulse a few times, then return to the soup.
*If you don’t have a rotisserie chicken, you can poach chicken breasts in the chicken broth that you’ll use for the chowder, and then shred it.

How to poach chicken breast?

Set chicken breasts on the counter for 30 minutes prior to cooking. Put enough chicken broth in a shallow pot to cover the chicken. Bring the broth to a boil, then add the chicken breasts so that they are entirely submerged. Return to a boil, cover with a lid, and turn off the heat. Let sit for at least 20 minutes.

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