Minutes Prep time: 25
Minutes Total time: 50
Servings: 6
Difficulty: Intermediate
2 bags (10 oz each) Birds Eye® Steamfresh Sweet Corn
1 quart chicken broth
2 tablespoons unsalted butter
8 ounces andouille sausage, half moon slices
1 small yellow onion, chopped
2 medium ribs chopped celery
1/4 cup all-purpose flour
2 cloves chopped garlic
2 teaspoons Cajun seasoning
1-1/2 pounds Yukon Gold potatoes, cut in 1/2 in. pieces
1/2 cup heavy (whipping) cream
2 thinly sliced green onions
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 44 mg | 4% |
| Carbohydrate | 48 g | 16% |
| Cholesterol | 52 mg | 17% |
| Total Fat | 18 g | 28% |
| Iron | 2 mg | 11% |
| Calories | 387 kcal | 19% |
| Sodium | 1129 mg | 47% |
| Protein | 12 g | 25% |
| Saturated Fat | 10 g | 49% |
| Sugars | 6 g | 1% |
| Vitamin C | 21 mg | 34% |
Microwave corn according to package directions, cooking one bag at a time. Pour one bag of cooked corn into blender container. Pour in chicken broth and blend until smooth; set aside.
Melt butter in a large pot over medium heat. Pour in sausage, onion, and celery and cook until vegetables are tender, about 10 minutes, stirring occasionally.
Pour in flour, garlic and Cajun seasoning and cook 2 minutes, stirring constantly. Carefully pour in pureed corn, potatoes and second bag of cooked corn; bring to a boil. Reduce heat and simmer until potatoes are tender, 20 to 25 minutes, stirring occasionally.
Stir in heavy cream. Garnish creamy Cajun corn chowder with green onions and enjoy!
Cajun Creamy Corn Chowder
