Cajun Corn Chowder

Name: Cajun Corn Chowder
Ingredients: 1 Tablespoon Olive Oil; 2 cloves Fresh Garlic, Chopped; 1 whole Yellow Onion, Coarsely Chopped; 1 whole Green Bell Pepper, Seeded And Chopped; 2- 1/2 cups Frozen Corn Kernels, Divided; 1- 1/2 Tablespoon Cajun Crab Boil Seasoning; 1 teaspoon Paprika; 1/4 teaspoons Fresh Ground Black Pepper; 4 cups Low Sodium Vegetable Broth; 12 whole Fingerling Potatoes, Chopped

10 ingredients

10 steps

Ingredients

1 Tablespoon Olive Oil
2 cloves Fresh Garlic, Chopped
1 whole Yellow Onion, Coarsely Chopped
1 whole Green Bell Pepper, Seeded And Chopped
2- 1/2 cups Frozen Corn Kernels, Divided
1- 1/2 Tablespoon Cajun Crab Boil Seasoning
1 teaspoon Paprika
1/4 teaspoons Fresh Ground Black Pepper
4 cups Low Sodium Vegetable Broth
12 whole Fingerling Potatoes, Chopped

Directions

1

In a large stockpot, heat olive oil over medium-high heat.
2

Add garlic, onion and green pepper and saute until softened, about 4 minutes.
3

Add 2 cups corn and seasonings and reduce heat to medium.
4

Cook until corn is soft, about 2 minutes.
5

Pour vegetable broth into pot and increase heat to high to bring to a boil.
6

Add chopped potatoes to boiling soup, cover and cook for 10 minutes.
7

Reduce heat to low and use an immersion blender to puree contents until desired consistency is reached (more for creamier soup, less for chunkier soup).
8

Add remaining 1/2 cup corn kernels and allow to heat through for 5 minutes.
9

Serve!
10

Nutrition info per 1 1/2 cups: 232 calories, 4g fat, 12g protein, 38g carbohydrates, 5g fiber