How To make Cajun Corn Chowder
2 1/4 c Skim milk
1 3/4 c Chicken broth
1 cn Green Giant Mexicorn 12oz.
1 c Corn, frozen
1 x Celery seed
1 ea Pepper, small, diced
1 x Cayenne pepper
1 x Paprika
1 x Garlic Powder
1 x Onion Powder
1 x Coarse Black pepper
1 x Marjoram
1 c Onions, chopped
1 c Celery, chopped
2 tb Margarine
Place milk, chicken broth, Mexicorn, corn and peppers in a large saucepan. Shake in spices to taste. In another pan, saute onions and celery in margarine; then add to broth. Simmer 10 to 15 minutes; let stand 1 to 2 hours. Reheat and serve.
Source: TV Guide Dec 28/91-Jan 3/92 -----
How To make Cajun Corn Chowder's Videos
Corn soup!!!
Love me some good ol corn soup!!! #louisiana #homemade #cajun #cajuncooking #comfortfood #grillandchill
Creamy Corn and Crab Bisque
Since the opening of my restaurant, Soul Crab ATL, I've been in a seafood mood. Plus, it's getting cold out there and we need some good warm foods more than ever! Get in to this delicious creamy comfort food!
Cajun-Style Corn Chowder Recipe
This thick and creamy corn chowder is spiced to perfection with a Cajun seasoning blend that will make your mouth water. Two types of meat, pulpy corn, hearty potatoes and bright flavors will fill you up and delight your tastebuds.
#cajun #soup #recipes
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Cajun Crawfish Corn Chowder
Cajun Crawfish Corn Chowder
Ingredients
½ lb. bacon, diced
2 carrots, peeled & diced
5-6 celery stalks, diced
1 yellow onion, diced
1 russet potato, peeled & diced
1 can corn, drained
1 Andouille sausage link
Tone’s® Salt & Pepper to taste
1 tablespoon Tone’s® Crushed Red Pepper Flakes
1 tablespoon Tone’s® Cajun Seasoning
½ stick butter, unsalted
4 tablespoons flour
2 thyme sprigs
½ tablespoon Old Bay leaves
8 cups stock, shrimp or chicken warmed
2 cups cream, reduced by half
12 oz. shrimp, diced
1 lb. crawfish tails
Make
•In a soup pot, cook the diced bacon until just crisp.
•Add carrots, celery and onion and sauté until the onion begins to become translucent.
•Add potatoes and corn, followed by 1 Andouille sausage link.
•Season chowder with Tone’s® Salt, Pepper, Crushed Red Pepper Flakes and Cajun Seasoning.
•Add butter and cook until melted. Add flour to create a roux. Mix very well.
•Add thyme sprigs, Old Bay leaves and warm stock (shrimp or chicken). Bring to a boil.
•Once boiling, reduce to a simmer and add cream. Cook another 15 minutes.
•Lastly add shrimp and crawfish. Let simmer about 3-5 minutes before serving hot.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
#vegan Cajun Corn Chowder
Some of the best corn chowder out there! Creamy thick texture with a nice Cajun kick. I love all kinds of soups but this one is my all time favorite.
Disclaimer: Original recipe I found on Pinterest, can't find it anymore though. Not my original recipe
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#cornchowder #hippie_slippy #vegansoups
Shrimp Crab & Corn Bisque
Hey Cookies! This seafood bisque is BOMB!! And, it gets even better the next day! Thank you all for voting on FB. The Jambalaya is coming soon! Love you!
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