Episode 6

This cajun corn chowder might be one of the most favorite things I’ve ever made. Imagine soothing and creamy coconut milk, corn and potatoes, and a POP of cajun spice all in one delicious bowl. It’s vegan and gluten-free, and the lentils pack it full of protein. It makes A LOT – like think 8 – 10 servings which is perfect for large families or when trying to meal prep.

Cajun Corn Chowder

Ingredients

• tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 green bell pepper, cored and diced
• 2 ribs celery, diced
• 4 cloves garlic, peeled and minced
• 6 cups vegetable stock
• 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
• 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
• 1 cup red lentils, rinsed and picked over
• 2 tablespoons Cajun Seasoning – I used Tony’s Light (or more/less to taste)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 (14-ounce) can coconut milk
• optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.

Instructions

1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
2. Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt.  Stir to combine.
3. Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
   
   CROCKPOT VERSION: Step 1 as is, then transfer to a crockpot. Add ingredients from step 2 to crockpot and cook on high for 4 hours. This is the way I did it due to the fact that I didn’t have a stockpot big enough to fit this entire recipe in.
   
4. Stir in the coconut milk until combined.  Taste and season with additional salt and/or Cajun seasoning if needed. You could always replace the coconut milk with regular cream if you are not a fan of coconut because it does give it a slight coconut flavor.
5. Serve warm, garnished with your desired toppings.  Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.

Let me tell you, I think this was better on days 2 and 3. It seriously is probably one of my favorite things I have made….and just think, with it being Lent, this would be perfect for a Friday evening supper 🙂

You can always check out the Recipes section for more inspo. I’m hoping to get some appetizers and Easter faves up soon!

For now, enjoy!

Cheers – MP