Go Back
Delicious Creamy Cajun Corn Chicken Chowder photo

Creamy Cajun Corn Chicken Chowder

This Creamy Cajun Corn Chicken Chowder is rich, smoky, and packed with tender chicken and sweet corn. Perfect for a cozy, flavorful meal any day of the week!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast diced, tender bite-sized pieces
  • 2 cups corn kernels fresh or frozen, sweet, juicy bursts
  • 1 medium onion diced, for savory depth
  • 2 cloves garlic minced, aromatic punch
  • 1 bell pepper diced, for color and subtle sweetness
  • 1 cup celery diced, adds crunch and freshness
  • 4 cups chicken broth the flavorful base of the chowder
  • 1 cup heavy cream to create that creamy texture
  • 2 tablespoons Cajun seasoning smoky, spicy, and bold
  • 2 tablespoons olive oil for sautéing
  • salt and pepper to taste, to enhance all flavors
  • 1 cup green onions chopped, for garnish adds a fresh finish

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle

Method
 

Prepare Your Ingredients
  1. Start by dicing your chicken breast into bite-sized pieces. Chop the onion, bell pepper, celery, and green onions, and mince the garlic. If using fresh corn, carefully cut the kernels off the cob. Set everything aside to make the cooking process smooth and efficient.
Sauté the Veggies and Chicken
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 1 minute until fragrant.
  2. Next, add the diced chicken breast to the pot. Sprinkle the Cajun seasoning evenly over the chicken and stir well to coat. Cook for about 5-7 minutes, stirring often, until the chicken is mostly cooked through and starting to brown.
Add Corn and Broth
  1. Stir in the corn kernels, then pour in the chicken broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld and the chicken to finish cooking.
Stir in the Cream and Season
  1. Lower the heat and slowly stir in the heavy cream. Simmer for an additional 5 minutes until the chowder is heated through and has a creamy consistency. Taste and season with salt and pepper as needed.
Garnish and Serve
  1. Remove the chowder from heat. Ladle it into bowls and sprinkle generously with chopped green onions for a fresh, vibrant finish. Serve warm with crusty bread or your favorite side.

Notes

  • Use half-and-half or whole milk instead of heavy cream for a lighter chowder.
  • Be careful not to overcook the chicken to keep it tender and juicy.
  • For a spicier kick, increase the amount of Cajun seasoning or use a hotter blend.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.