Spicy Cajun Potato Chowder: 7 Amazing Steps

Okay, gather ’round, buttercups! Let’s chat about something near and dear to my heart (and my family’s bellies): spicy cajun potato chowder. I remember the first time I made this. We had just moved into our new house, boxes were everywhere, and I was craving comfort food. I stumbled upon a basic potato soup recipe, but it just wasn’t me. So, I did what any self-respecting Louisiana girl would do: I Cajun-ized it!

I vividly recall that first batch – the smoky aroma of the andouille sausage mingling with the earthy potatoes and that little kick of Cajun spice. It was pure magic. Of course, I didn’t get it perfect on the first try. I distinctly remember adding WAY too much cayenne the second time and the kids were not happy! But after a few tweaks, I finally landed on a recipe that’s become a family staple. It’s hearty, flavorful, and has just the right amount of *oomph*.

This spicy cajun potato chowder isn’t just a recipe; it’s a hug in a bowl. On those nights when everyone’s running in different directions and dinner needs to be quick and satisfying, this is my go-to. It’s also fantastic for potlucks, game day gatherings, or any time you want to impress with minimal effort. I’ve made this spicy cajun potato chowder so many times, I practically do it in my sleep now.

I’ve even perfected a few sneaky shortcuts that I’m dying to share. Trust me, once you try this spicy cajun potato chowder, you’ll be hooked. And the best part? It’s easily customizable to your family’s spice tolerance. I sometimes even add a splash of hot sauce for myself! Now, let’s get to the good stuff!

Ingredients

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• 4 slices bacon, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound andouille sausage, sliced
• 4 cups chicken broth
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 3 pounds Yukon gold potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions, for garnish
• Salt and pepper to taste

Okay, let’s talk ingredients for our spicy cajun potato chowder. First off, bacon! I always use thick-cut bacon; the flavor is just richer and it holds up better in the soup. The olive oil helps everything get started, and you’ll need a good yellow onion. Pro tip: I buy pre-diced onions sometimes to save time. Don’t tell anyone! Garlic, of course, is a must. I prefer fresh garlic, but the jarred stuff works in a pinch. Bell peppers – I like the sweetness of red and the mildness of green together, but you can use whatever you have on hand.

Now, about that andouille sausage for this spicy cajun potato chowder: I always get mine from a local butcher shop. The quality makes a huge difference. But, if you can’t find andouille, smoked sausage works just fine. For the chicken broth, low sodium is my go-to. That way, I can control the salt level. Cajun seasoning – I make my own using that Cajun Seasoning Guide, but feel free to use your favorite store-bought blend. Smoked paprika adds a lovely depth of flavor, and the cayenne pepper is what brings the heat! I start with 1/4 teaspoon, but you can adjust it to your liking.

Yukon gold potatoes are my favorite for this spicy cajun potato chowder because they are creamy and hold their shape well. Russets will work too, but they tend to get a little mushier. Heavy cream is what makes this spicy cajun potato chowder so decadent, but you can substitute half-and-half if you want to lighten it up a bit. Cheddar cheese and green onions are the perfect finishing touch.

For this spicy cajun potato chowder recipe, when you’re shopping, don’t be afraid to buy the generic store brands on certain things like broth and potatoes. It really saves on the grocery bill, and trust me, no one will know the difference in your spicy cajun potato chowder. Speaking of saving, if you have leftover bacon grease, save it! You can use it instead of olive oil to sauté your vegetables for an even more intense smoky flavor. I learned that spicy cajun potato chowder trick from my mom!

How to Make – Step-by-Step

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1. 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 about 1 tablespoon of bacon grease in the pot. Crumble or chop the bacon.
2. Add the olive oil to the pot with the bacon grease. Add the onion, garlic, bell peppers, and andouille sausage. Cook until the vegetables are tender and the sausage is browned, about 8-10 minutes. Stir occasionally to prevent sticking.
3. Pour in the chicken broth and bring to a simmer. Add the Cajun seasoning, smoked paprika, and cayenne pepper. Stir well to combine.
4. Add the potatoes to the pot. Bring the spicy cajun potato chowder back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.
5. Once the potatoes are cooked through, use an immersion blender to partially blend the soup. I like to leave some chunks of potato for texture, but you can blend it completely smooth if you prefer. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
6. Stir in the heavy cream and heat through. Do not boil. Season with salt and pepper to taste.
7. Serve hot, garnished with crumbled bacon, shredded cheddar cheese, and chopped green onions.

Okay, now let’s get to the nitty-gritty of making this amazing spicy cajun potato chowder! First things first, we’re gonna tackle the bacon. Get that bacon diced up and into a large pot or Dutch oven. Cook it over medium heat until it’s nice and crispy. Oh, the smell of bacon frying is just heavenly, isn’t it? Remove the bacon with a slotted spoon and set it aside, but don’t you dare dump that bacon grease! We’re gonna leave about a tablespoon of it in the pot. Trust me, it adds so much flavor. Crumble or chop up that cooked bacon. We will add it back at the end.

Next, add your olive oil to the pot along with the bacon grease (told ya!). Add your chopped onion, minced garlic, bell peppers (both green and red), and sliced andouille sausage. Cook everything until the veggies are tender and the sausage is browned. This usually takes about 8-10 minutes. Don’t forget to stir occasionally. You don’t want anything sticking to the bottom of the pot. This step is crucial for building the flavor base of the chowder. The combination of the rendered bacon fat, olive oil, and browned sausage creates a rich and savory foundation upon which the rest of the flavors will be built.

Now, pour in your chicken broth and bring it to a simmer. Add your Cajun seasoning, smoked paprika, and cayenne pepper. This is where the magic happens! Stir it all together well. Now, add your cubed potatoes. Bring the spicy cajun potato chowder back to a simmer, then reduce the heat to low, cover, and let it cook until the potatoes are tender.

This usually takes about 15-20 minutes, but it depends on the size of your potato cubes. In my kitchen, spicy cajun potato chowder usually takes around 45 minutes from start to finish, including prep time. Don’t worry if your spicy cajun potato chowder looks a little thin at this point; it will thicken up as it simmers.

Once the potatoes are nice and tender, it’s time to blend. You can use an immersion blender right in the pot. I like to leave some chunks of potato for texture, but you can blend it until it’s completely smooth if that’s your preference. If you don’t have an immersion blender, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Just be careful when blending hot liquids!

Finally, stir in your heavy cream and heat it through. Make sure you don’t boil it. Season with salt and pepper to taste. Now, it’s time to serve! Ladle the spicy cajun potato chowder into bowls and garnish with that crispy crumbled bacon, shredded cheddar cheese, and chopped green onions. Your spicy cajun potato chowder should smell like smoky sausage and warm spices.

Seriously, resist the urge to just face-plant right into the pot! I learned the hard way with spicy cajun potato chowder that it’s always best to taste it at each stage and adjust seasonings to your preference. I forgot once and had to add a ton of salt at the end and it just wasn’t the same!

Serving

This spicy cajun potato chowder is so versatile! My family loves it served with a side of crusty bread for dipping. The kids love our spicy cajun potato chowder when I make grilled cheese sandwiches to dunk in it. It’s also fantastic with a simple side salad. We’ve also served it with these delicious Air Fried Potato Wedges. For a lighter option, a Sweet Potato Taco Bowl would also pair nicely. The possibilities are endless!

This spicy cajun potato chowder is perfect for a chilly evening, a game day gathering, or a casual dinner party. I often make it when we have friends over because it’s always a crowd-pleaser. It’s also great for meal prepping! The flavors actually deepen as it sits in the fridge. When I’m serving it to guests, I like to set out a toppings bar with things like extra cheese, green onions, sour cream, and hot sauce so everyone can customize their bowls.

If you have extra spicy cajun potato chowder, it’s fantastic reheated for lunch the next day. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing it in an airtight container. Thaw overnight in the refrigerator and then reheat gently on the stovetop. One of my favorite seasonal variations is to add roasted corn kernels in the summer for a sweet and smoky twist. I’ve even tried adding a can of diced tomatoes for a little acidity. This spicy cajun potato chowder is also amazing served in bread bowls for a fun and festive presentation. My friends always ask for this spicy cajun potato chowder recipe!

FAQs

• Can I make this spicy cajun potato chowder vegetarian? Absolutely! Just omit the bacon and andouille sausage. You can add some smoked tofu or vegetarian sausage for a similar smoky flavor. You know what I do when my spicy cajun potato chowder needs a bit more flavor without the meat? I add a dash of liquid smoke. It does the trick!
• Can I use milk instead of heavy cream? Yes, you can use milk or half-and-half, but the spicy cajun potato chowder won’t be as creamy. For a richer flavor, consider using evaporated milk.
• Can I make this spicy cajun potato chowder ahead of time? Definitely! In fact, it tastes even better the next day. Just store it in an airtight container in the refrigerator.
• How do I thicken the spicy cajun potato chowder if it’s too thin? You can whisk together a tablespoon of cornstarch with a tablespoon of cold water and then stir it into the simmering soup. Cook for a few minutes until it thickens. Alternatively, you can blend a little more of the soup. One time, my spicy cajun potato chowder was too thin, so I simmered it uncovered for a bit to let some of the liquid evaporate.
• How do I make this spicy cajun potato chowder less spicy? Reduce the amount of cayenne pepper or omit it altogether. You can also add a dollop of sour cream or plain yogurt to each bowl to cool it down. My kids prefer it less spicy, so I often leave out the cayenne and then add a pinch to my own bowl.
• Can I freeze this spicy cajun potato chowder? Yes, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing it in an airtight container. Thaw overnight in the refrigerator and then reheat gently on the stovetop. Feedback about my spicy cajun potato chowder is that it freezes great, but the potatoes might get a little softer after thawing.
• What kind of potatoes are best for spicy cajun potato chowder? Yukon gold potatoes are my favorite because they are creamy and hold their shape well. Russets will also work, but they tend to get a little mushier. I’ve even used red potatoes in a pinch, and they were still delicious!

My Final Thoughts

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This spicy cajun potato chowder is more than just a recipe; it’s a piece of my heart. It’s the taste of home, the warmth of family, and the comfort of a good, hearty meal. This recipe holds a special place in my heart because it’s a dish that brings everyone together, and it’s a reminder that even the simplest ingredients can create something truly special. Plus, it’s a fantastic way to use up leftover potatoes!

Here are my spicy cajun potato chowder Pro Tips:

• Don’t be afraid to experiment with the spice level. Add more or less cayenne pepper to suit your taste.
• Use good-quality andouille sausage. It makes a big difference in the overall flavor of the soup.
• Don’t overcook the potatoes. You want them to be tender, but not mushy.

Some variations I’ve tried with my family include adding roasted corn for sweetness, using different types of cheese (like pepper jack for extra heat!), and topping it with crispy fried onions for added texture. My husband loves the extra spicy version with a generous dollop of sour cream. The kids prefer it mild with lots of cheese and bacon.

I truly hope you enjoy making this spicy cajun potato chowder as much as I do. Don’t be afraid to make it your own! Add your favorite veggies, adjust the seasonings to your liking, and most importantly, have fun in the kitchen. I’m confident that this spicy cajun potato chowder will become a family favorite in your home, just like it is in mine. So, go ahead, give it a try! You won’t regret it. This spicy cajun potato chowder is the best!

Spicy Cajun Potato Chowder: 7 Amazing Steps

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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!

• Author: Zoubida
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Simmer
• Cuisine: Cajun

Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir in the heavy cream, Cajun seasoning, smoked paprika, salt, and pepper. Heat through, but do not boil.
6. Serve hot, garnished with chopped green onions, shredded cheddar cheese, and crumbled bacon, if desired.
7. 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.