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Cajun Corn Chowder

Print Recipe
Total Time 44 minutes
Course Soup
Cuisine American, Cajun
Servings 10 Servings

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.