Cajun Corn Chowder
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
12-16
ingredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 3 tablespoons flour
- 1 - 1 1⁄2 cup chicken broth
- 1 cup Cheez Whiz
- 4 -6 par cooked cubed potatoes (reserve 1 cup of potato water)
- 2 cups cubed cooked ham
- 1 (14 ounce) can canned corn niblets, with liquid
- 2 (14 ounce) cans creamed corn
- 4 cups milk
- 1⁄2 lb tubetti or 1/2 lb elbow macaroni
- cajun spices
directions
- Melt the butter in the bottom of at least a 12 quart stock pot.
- Add onion and cook until translucent.
- Add flour to make a roux and cook for 3 minutes.
- Add chicken stock, mix until smooth.
- Add cheez whiz, stir until smooth.
- Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
- Be sure to stir so that the noodles don't stick to the bottom and burn.
- When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
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RECIPE SUBMITTED BY
Jenn McGowan
United States
Just moved to Maple Shade, NJ. I got married in October 2004. I love to cook and read. My favorite cookbook of all time is The Frugal Gourmet Cooks Italian.
I love to plan parties with my sister. We make a great team. She comes up with the theme and I cook to match it. We have done a Caribbean party, a Garden party baby shower and we are currently working on an old-fashioned 50's clam bake.
If I had a month off, I would take some cooking and catering classes and then hopefully open my own sandwich shop.