Now, we have corn at least once a week and to me, it never gets old. This is a recipe my mom once made for us and I absolutely loved it. So much that now I’m making it myself, too. It’s such a flavorful! The corn is absolutely amazing and it’s both creamy and spicy at the same time.
Cajun corn chowder
Adapted from: Spices by Manisha Gambhir Harkins (page 15 in the Dutch edition)
- 475 gram canned corn (you can use cobs if you want. You’ll need about 4.)
- 25 gram butter
- 1 onion, chopped
- 1 celery rib, chopped
- 5 slices of bacon, sliced into small pieces
- 3 teaspoons Cajun herbs (see below)
- 1 ¼ liter vegetable stock
- 250 ml cooking cream
- In a Dutch oven, melt the butter. Add the onion and sweat for about 5 minutes. Add the celery and braise for about 3 minutes until the celery has softened. Add the corn and Cajun herbs (start with 2 tablespoons and then add more to taste since it’s quite spicy). Stir well.
- Add the vegetable stock and bring to a boil. Turn down the heat and let the soup simmer for about 15 minutes. When you use cobs, let it simmer for about 35 minutes since canned corn is pre-cooked so it needs less time (at least, in the Netherlands it is).
- Add the cooking cream and, over a low heat, let the soup boil to your desired thickness.
- Optional: pour the soup into the kitchen blender and mix until it’s smooth. Return the soup to the pan.
- Add the bacon.
- ½ teaspoon black pepper corns
- ½ teaspoon white pepper corns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
Grind all the spices together and store, sealed, in a dark spot.
The Cajun herbs can also be used with fish and meats.