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Cajun Corn Chowder with Lentils and Coconut Milk Recipe

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4.2 from 2 reviews

This Cajun Corn Chowder recipe is a lightened-up, vegan and gluten-free dish packed with protein-rich lentils and seasoned with vibrant, zesty Cajun flavors. It features a hearty combination of Yukon gold potatoes, corn, and vegetables in a creamy coconut milk base, perfect for a comforting meal.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 green bell pepper, cored and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, peeled and minced
  • 6 cups vegetable stock
  • 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
  • 1 (14-ounce) bag frozen corn (or canned whole-kernel corn)
  • 1 cup red lentils*, rinsed and picked over
  • 2 tablespoons Cajun seasoning (or more/less to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 (14-ounce) can coconut milk

Optional Toppings

  • Chopped green onions or chives
  • Oyster crackers

Instructions

  1. Sauté Aromatics: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 3 minutes, stirring occasionally until translucent.
  2. Add Vegetables and Garlic: Add diced green bell pepper, celery, and minced garlic to the pot. Continue to sauté for another 5 minutes, stirring occasionally, until softened and fragrant.
  3. Add Broth and Main Ingredients: Pour in the vegetable stock, then add the diced Yukon gold potatoes, frozen corn, rinsed red lentils, Cajun seasoning, dried thyme, and salt. Stir well to combine all ingredients.
  4. Simmer the Chowder: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover the pot, and cook for 10-15 minutes, stirring occasionally, until the potatoes and lentils are tender.
  5. Finish with Coconut Milk: Stir in the coconut milk until fully combined. Taste the chowder and adjust seasoning with additional salt or Cajun seasoning if desired.
  6. Serve and Garnish: Serve the cajun corn chowder warm with your choice of optional toppings such as chopped green onions, chives, or oyster crackers. Store leftovers refrigerated in sealed containers for up to 3 days or freeze for up to 3 months.

Notes

  • Whole red lentils take about 15 minutes to cook. If using split red lentils, add them halfway through the potatoes’ cooking time since they cook faster (7-8 minutes).
  • Adjust the level of Cajun seasoning to your preference; start with 1 tablespoon if you prefer less heat, and add more as desired.

Find it online: https://marthatasty.com/cajun-corn-chowder-with-lentils-and-coconut-milk-recipe/