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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.