Hey guys hopefully everyone had a good weekend. I can’t believe that September is almost over already! As usual this time of year we like to break out the soups, so that’s exactly what it is today a soup day. We are making a soup with a little bit of kick. A Cajun Corn Chowder!! This is a cool little soup with a little bit of a kick (which let’s be honest when it’s chilly and you have a runny nose a little heat in your soup helps lol). Go ahead guys you know you want to give this one a try, when you do you will totally fall in love with it. Don’t forget to take pictures and post it to my Facebook page or on Instagram and tag me!
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Cajun Corn Chowder
Ingredients
- 1 Onion Diced
- 1 Bell Pepper Diced
- 2 Celery Stalks Diced
- 4 Garlic Cloves Minced
- 6 Cups Vegetable Broth
- 1-1/2 lb. Yukon Gold Potatoes Cubed
- 14 oz. Frozen Corn Thawed
- 1 Cup Lentils
- 2 Tbsp. Cajun Seasoning
- 1 tsp. Thyme
- 14 oz. Coconut Milk
- Salt
- Pepper
Instructions
- Heat about 1 Tbsp. of olive oil in a large pot. Add in onion and sauté for a couple of minutes. Add in bell pepper, celery and garlic and cook for about 5 minutes.
- Add broth, potatoes, corn, lentils, Cajun seasoning, Thyme, salt and pepper to taste. Stir until combined. Bring to a boil, reduce heat and allow to simmer for about 10 to 15 minutes until potatoes and lentils are tender.
- Stir in coconut milk, until completely combined. Allow to cook for a couple minutes until everything is warmed all the way through.
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