Rajin’ Cajun Chicken & Corn Chowder
Are you ready to embark on a culinary journey to the heart of Louisiana? Look no further than Duke's Seafood mouthwatering "Ragin' Cajun Chicken Corn Chowder Recipe." This delectable dish captures the vibrant flavors and rich traditions of Cajun cuisine, offering a tantalizing blend of spicy and savory that will transport your taste buds straight to the bayous of the South.Print Pin Rate
Servings: 1 gallon
- 1 Large heavy-gauge soup pot
- 1 cup Baby red potatoes, diced medium
- 1 cup Butter
- 4 Tbsp Duke’s Blackening Spice of Life
- 1 cup Sweet onions, diced
- 1 cup Celery, diced
- 1 Tbsp Fresh garlic, sliced
- 1 cup Flour or Gluten-Free flour
- 1 quart Chicken Stock or Broth
- 1 cup Sweet corn kernels (can use frozen)
- 1 1/2 tsp Black pepper
- 1/2 Tbsp Cumin
- 1 Tbsp Fresh parsley, chopped
- 1/4 cup Fresh cilantro, chopped
- 6 cups Heavy whipping cream
- 2 Tbsp Sour cream
- Green, yellow, and red peppers, julienne-sliced
- 2 cups Chicken breast, diced
- Boil chopped baby red potatoes in lightly salted water until al dente. Drain and set aside.
- In a heavy-gauge soup pot, melt butter over medium heat.
- Evenly coat cubed chicken with Blackening Spice of Life and sauté in the butter until done. Remove from pan and set aside.
- Add onions, celery, and garlic to the soup pot and cook for 1-2 minutes.
- Then, add flour and stir well to incorporate. This is the roux. Continue stirring and bring mixture to 175 degrees; then cook for exactly 7 minutes. Do not brown the roux.
- Slowly add chicken stock into the roux stirring continuously to incorporate.
- Add cooked chicken, cooked potatoes, corn, spices, herbs, and whipping cream, and bring to 180 degrees for 5 minutes. Serve at 175 degrees. Garnish with a dollop of sour cream and julienne peppers.
If broiling corn on the cob, save some for the garnish. It’s unbelievably tasty. Also, if you like a little more spice, add more blackening seasoning.