Cajun Corn Chowder – Wild Bay Seafood Company

Cajun Corn Chowder

cajun corn chowder



  • 1 pkg. Wild Bay Cajun smoked salmon, chopped
  • 4 slices bacon, chopped
  • 1 med. onion, chopped
  • 2 sticks celery, chopped
  • 2 med. carrots, chopped
  • 2 cloves garlic, minced
  • 1/4 c. flour
  • 5 c. low-sodium chicken broth
  • 1 c. half & half (room temp)
  • 3 Yukon gold potatoes, chopped
  • 1 small green pepper, chopped
  • 1 med. red pepper, chopped
  • 1 12 oz. bag frozen corn
  • 1 T. olive oil
  • 1/2 t. marjoram
  • 1 t. Cajun seasoning (we used Weber N’orleans)
  • Salt & pepper to taste



In a large Dutch oven over medium-high heat drizzle olive oil and add bacon. Cook until brown and crispy. Transfer bacon to a paper towel and set aside. Spoon out excess oil, leaving about 1 T. in the pot. Add onion, celery, carrots, and pepper to pot, and sauté for 8 minutes, then reduce heat to medium. Season with salt & pepper, stirring occasionally.

Stir in the garlic and flour and cook for 1 minute. Add the broth and stir until dissolved. Add in the half & half, potatoes, corn, marjoram, and Cajun seasoning. Add the bacon back to the pot and bring to a gentle boil. Reduce heat to low and stir in the smoked salmon, seasoning to taste. Simmer with lid on and slightly opened for 15-20 minutes until potatoes are tender, stirring occasionally.

Spoon into soup bowls and enjoy!

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