Corn chowder is delicious enough on its own, but Cajun-style corn chowder really amps up the flavors while staying true to the classic flavors of the dish.
Between the corn, potatoes, sausage, and creamy broth, this chowder is as comforting as it is filling.
Place the bacon and andouille sausage in a large pot over medium heat. Cook until browned, about 7 to 10 minutes.
Add the onion, green bell pepper, carrot, celery, and olive oil to the pot and mix. Sauté for 10 minutes until the vegetables become fragrant and begin to soften.
Add the garlic and sprinkle the paprika, salt, oregano, garlic powder, onion powder, pepper, thyme, and cayenne on top of the sautéed vegetables. Stir to combine and sauté for additional 2 minutes.
Place the corn and potatoes into the pot then pour in the broth. Stir to combine. Break the reserved corn cobs in half and place them on top of the chowder and place the lid on. The corn cobs give the chowder that milky corn flavor. This comes from the pulp that’s left behind rather than the kernels.
Bring the chowder to a boil for 2 minutes then reduce the heat to a simmer for 18 minutes, stirring occasionally.
Remove the lid and allow to cook for an additional 10 minutes.
Then, remove the corn cobs from the chowder.
Whisk the cornstarch with the heavy cream and pour the mixture into the pot. Stir to combine. Continue cooking over low heat for 10 to 15 minutes until the chowder thickens and becomes creamy.
Garnish with chopped parsley and additional bacon if desired. Serve warm.