Alright, let’s dive into one of my family’s absolute favorite comfort foods: spicy cajun potato chowder! Honestly, this recipe came about by accident. Last winter, we had a particularly brutal cold snap here, and all I wanted was something warm, hearty, and flavorful. I had some potatoes, leftover andouille sausage from a weekend barbecue, and a craving for a little kick. I started throwing things together, and the result was this incredible spicy cajun potato chowder that has become a staple in our house ever since.
My kids, who are usually pretty picky eaters, devour this stuff. There’s something about the creamy texture and the subtle spice that just wins them over every time. Plus, it’s so easy to customize. Some nights, I’ll add a can of corn for extra sweetness, and other times, I’ll throw in some shrimp for a little extra protein. It’s truly a versatile spicy cajun potato chowder. Don’t be afraid to get creative and adapt the recipe to your liking!
One of the things I love most about this spicy cajun potato chowder is how forgiving it is. You really can’t mess it up! I’ve made it with different types of potatoes, different kinds of sausage, and even different levels of spice, and it always turns out delicious. I remember one time, I accidentally added way too much cayenne pepper, and instead of throwing it out, I stirred in a dollop of sour cream, and it was perfect! That’s what I love about cooking, right?
My husband raves about this spicy cajun potato chowder, he says it reminds him of his grandmother’s cooking. I love the idea that this spicy cajun potato chowder is bringing a sense of nostalgia. It’s also perfect for those busy weeknights when you need something quick and easy to throw together. Seriously, from start to finish, this spicy cajun potato chowder takes less than an hour. I usually serve it with a side of crusty bread for dipping, and it’s always a hit.
This recipe has become a regular in my household. You just need a few ingredients and about 30 minutes. You’ve just got to give this spicy cajun potato chowder a try. Trust me, your family is going to love this as much as mine does!
Ingredients
Here’s everything you’ll need to whip up a batch of this comforting spicy cajun potato chowder. I always try to use the freshest ingredients possible, but don’t worry if you have to make substitutions – this recipe is very flexible!
- 2 tablespoons olive oil: I prefer extra virgin olive oil for the flavor, but any cooking oil will do. Olive oil not only adds flavor but also helps sauté the aromatics, creating a base for the chowder.
- 1 medium onion, chopped: Yellow or white onion works great. I usually buy a big bag of onions at the beginning of the week. Onions provide a foundational flavor that enhances the overall taste of the chowder.
- 2 cloves garlic, minced: Freshly minced garlic is key for that bold flavor. I always keep a jar of pre-minced garlic on hand for those nights when I’m feeling lazy. Garlic adds a pungent, savory note that complements the other spices in the dish.
- 4 cups chicken broth: Low sodium is best so you can control the saltiness. I keep cartons of chicken broth in my pantry. Using low-sodium broth allows you to adjust the salt levels to your preference, ensuring the chowder isn’t too salty.
- 1 pound potatoes, peeled and cubed: I like using Yukon Gold potatoes because they’re creamy, but Russet potatoes will also work. My mom always told me to soak potatoes in water to keep them from turning brown. Yukon Gold potatoes provide a creamy texture, while Russets offer a more starchy consistency, both contributing to the chowder’s body.
- 1 teaspoon cajun seasoning: You can buy this pre-made, or make your own. I’ll put my recipe below if you want a homemade version of the spice! Cajun seasoning is the heart of the dish, bringing warmth and a unique blend of spices that define the chowder’s flavor profile.
- 1/2 teaspoon smoked paprika: Adds a nice smoky flavor to the spicy cajun potato chowder. Smoked paprika infuses a subtle smokiness that elevates the chowder, adding depth and complexity to the flavor.
- 1/4 teaspoon cayenne pepper (optional): For an extra kick of heat! My husband likes it spicy, but I keep it mild for the kids. Cayenne pepper lets you control the level of spiciness, catering to different preferences within your family.
- 1 cup heavy cream: This is what makes the chowder super creamy and delicious. For a lighter version of this spicy cajun potato chowder, you can use half-and-half, but it won’t be as rich. Heavy cream adds richness and a velvety texture, transforming the chowder into a truly indulgent dish.
- 1 cup cooked andouille sausage, sliced: Andouille sausage is a must for that authentic Cajun flavor. You can usually find it at your local grocery store. Andouille sausage contributes a robust, smoky, and slightly spicy flavor that is characteristic of Cajun cuisine.
- Salt and pepper to taste: Always season to your liking. I usually add a pinch of sea salt at the end of the spicy cajun potato chowder. Salt and pepper are essential for balancing and enhancing the flavors of all the other ingredients.
- Optional toppings: Chopped green onions, shredded cheese, sour cream, hot sauce. The more toppings the better! Toppings allow everyone to customize their bowl, adding freshness, tanginess, or extra heat as desired.
A quick note on the andouille sausage: I always check the labels to make sure it’s made with real pork and spices. The Louisiana Seafood Certification Program certifies the best seafood. If you can’t find andouille, you can use kielbasa or chorizo for a similar flavor profile in this spicy cajun potato chowder.
Step-by-Step Instructions
Alright, let’s get cooking! Here are the step-by-step instructions for making this delicious spicy cajun potato chowder. Trust me, it’s easier than it looks!
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Sautéing the aromatics first builds a flavorful foundation for the entire chowder.
- Add the Broth and Potatoes: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. You’ll know the potatoes are ready when you can easily pierce them with a fork. Simmering the potatoes in broth infuses them with flavor and ensures they are cooked to the perfect tenderness.
- Season It Up: Stir in the cajun seasoning, smoked paprika, and cayenne pepper (if using). I always taste the broth at this point and adjust the seasoning as needed. Remember, you can always add more, but you can’t take it away! If you want to add a homemade cajun seasoning, simply add your own ingredients to taste! Adjusting the seasoning allows you to tailor the spice level to your personal preference.
- Blend for Creaminess: Using an immersion blender, carefully blend the soup until it reaches your desired consistency. I like to leave a few chunks of potato for texture, but you can blend it completely smooth if you prefer. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, being careful to vent the lid to release steam. Blending the soup creates a creamy texture while leaving some chunks for added interest.
- Add the Cream and Sausage: Stir in the heavy cream and sliced andouille sausage. Cook for another 5 minutes, or until the sausage is heated through and the soup is heated through. Be careful not to boil the soup after adding the cream, as it can curdle. Adding cream and sausage at the end enriches the chowder and ensures the sausage is heated through without becoming overcooked.
- Season and Serve: Season with salt and pepper to taste. Ladle the spicy cajun potato chowder into bowls and garnish with your favorite toppings, such as chopped green onions, shredded cheese, or a dollop of sour cream. A dash of hot sauce is always a nice touch! Garnishing with toppings adds a final layer of flavor and visual appeal.
- Serve and Enjoy: Dig into the rich spicy cajun potato chowder! The potatoes should be nice and tender.
This spicy cajun potato chowder is absolutely wonderful, but I do advise being careful with the spices if you have any small children eating it. I’ve definitely had my kids chug a whole glass of milk after tasting too much pepper in it!
Serving Ideas
Okay, so you’ve made a pot of this amazing spicy cajun potato chowder. Now what? Here are some of my favorite ways to serve it and make it a complete meal.
First off, let’s talk toppings. I’m a big believer that toppings can make or break a dish. For this spicy cajun potato chowder, I love to have a variety of options for everyone to customize their bowl. Chopped green onions add a fresh, vibrant flavor. Shredded cheddar cheese is always a hit, especially with the kids. A dollop of sour cream adds a cooling tanginess. And for those who like it extra spicy, a few dashes of hot sauce is a must. Experimenting with different toppings can elevate your chowder experience!
As for sides, I think this spicy cajun potato chowder pairs perfectly with a simple green salad. The freshness of the salad balances out the richness of the chowder. Crusty bread for dipping is also a must. There’s nothing better than soaking up every last drop of that creamy broth with a piece of warm bread. If you’re feeling ambitious, you can even make some homemade cornbread.
This chowder is perfect for a casual weeknight dinner, but it’s also great for a cozy weekend lunch. I often make a big batch on Sunday afternoon and enjoy it throughout the week. If you’re considering other cuisines, then try this Cajun Potato Soup Recipe. One-pan meals are amazing, and here is a complete collection of skillet recipes for one-pan meals!
This spicy cajun potato chowder is an absolute winner for feeding my family. I also love serving it at potlucks or casual get-togethers. I always get rave reviews, and everyone asks for the recipe. I often use this opportunity to discuss Louisiana Crawfish, Shrimp, and Crab Regulations.
FAQs
Got questions about this spicy cajun potato chowder? Here are some of the most common questions I get asked, along with my answers!
Q: Can I make this chowder vegetarian?
A: Absolutely! Just omit the andouille sausage and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give it a smoky flavor. You could substitute a can of beans for the sausage for added protein!
Q: Can I freeze this chowder?
A: I don’t recommend freezing this chowder, as the potatoes can become mushy and the cream can separate when thawed. However, you can make it ahead of time and store it in the refrigerator for up to 3 days.
Q: Can I use milk instead of heavy cream?
A: Yes, but the chowder won’t be as creamy and rich. I recommend using half-and-half for a slightly lighter version. If you use milk, be careful not to boil the soup, as it can curdle.
Q: Can I make this chowder in a slow cooker?
A: Yes! Sauté the onion and garlic on the stovetop, then transfer them to a slow cooker. Add the broth, potatoes, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Blend with an immersion blender, then stir in the cream and sausage before serving.
Q: What if I don’t have cajun seasoning?
A: You can make your own! Mix together paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. Adjust the amounts to your liking.
Q: Can I add other vegetables to this chowder?
A: Absolutely! Corn, bell peppers, celery, and carrots would all be delicious additions. Just add them to the pot along with the potatoes.
Q: How can I make this spicier?
A: Add more cayenne pepper, hot sauce, or a pinch of red pepper flakes. You can also use a spicier andouille sausage.
Q: I don’t have an immersion blender. What can I use instead?
A: If you don’t have an immersion blender, you can use a regular blender or a food processor to puree the soup. However, be careful when blending hot liquids, as they can splatter and cause burns. Let the soup cool slightly before blending, and be sure to vent the lid of the blender to allow steam to escape.
Q: What other potato types would you recommend for the spicy cajun potato chowder?
A: I like Yukon Gold the best, but red potatoes work well and have a creamier texture. Russet potatoes are okay, but they tend to be more starchy.
Conclusion
Well, there you have it – my family’s favorite spicy cajun potato chowder recipe! I hope you give it a try and love it as much as we do. It’s truly a comforting and flavorful dish that’s perfect for any occasion.
Here are a few final tips to help you make the best spicy cajun potato chowder ever:
- Don’t overcook the potatoes: Overcooked potatoes will become mushy and ruin the texture of the chowder.
- Taste as you go: Adjust the seasonings to your liking. Everyone has different preferences, so don’t be afraid to experiment!
- Use high-quality ingredients: The better the ingredients, the better the chowder will taste.
My family enjoys the spicy cajun potato chowder with different sides. My son loves it with a grilled cheese sandwich, while my daughter prefers it with a side of fruit. My husband likes to add a sprinkle of crispy bacon on top.
I hope this spicy cajun potato chowder becomes a staple in your house! Remember, cooking should be fun and enjoyable. So don’t be afraid to experiment and make this recipe your own. Now you can start to create your own spicy cajun potato chowder.
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintAmazing Spicy Cajun Potato Chowder Recipe
This Spicy Cajun Potato Chowder recipe is unbelievably delicious and super simple to make in just 7 easy steps! Filled with a rich creamy texture and lots of smoky flavor, this is the perfect comfort food for lunch or dinner!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Simmer
- Cuisine: Cajun
Ingredients
- 4-5 medium Yukon gold potatoes, peeled and cubed
- 4 slices thick-cut bacon, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chopped green onions, shredded cheddar cheese, crumbled bacon
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
- Add the diced onion to the pot and cook in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Use an immersion blender to partially blend the soup until it reaches your desired consistency. Some chunks of potato should remain. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender, blend until smooth, and then return it to the pot.
- Stir in the heavy cream, Cajun seasoning, smoked paprika, salt, and pepper. Heat through, but do not boil.
- Serve hot, garnished with chopped green onions, shredded cheddar cheese, and crumbled bacon, if desired.
- Enjoy!
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. Adjust the amount of Cajun seasoning to your preference for spice. Store leftovers in an airtight container in the refrigerator for up to 3 days.