Name: Cajun Corn Chower
Cook time: 30 min
Total time: 30 min
Ingredients: 5 ears of corn; 7 small Yukon gold potatoes or 2 bakers (about 1 1/2 lbs. total); 6 strips diced bacon; 2 Tbl. butter; 1 large onion diced; 2 garlic cloves (minced); 1/2 tsp. ground thyme; 1/2 tsp. Old Bay Seasoning; 1/2 tsp. Cajun seasoning; sea salt & freshly cracked pepper to taste; 3 Tbl. flour; 3 cups milk & 2 cup cream or vice versa

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Cajun Corn Chowder.

We celebrated Mardi Gras with a Fat Tuesday Party at the office today. Did you know Mardi Gras means “Fat Tuesday” in French? Yep. Here are a few more Mardi Gras Fun Facts that I learned today.

I’ve shared before that I work with 35 of my favorite people. We work hard and play hard and rarely miss an opportunity to throw a party. Today was a no-brainer. Tomorrow we’ll be breaking in our new work out room as we burn off the Fat Tuesday calories.

Corn and Shrimp Chowder - corn & potatoes

Here’s how I put this Cajun Corn Chowder together. The key is fresh corn on the cob. Even if it was grown in Florida instead of your back yard, go ahead and buy some fresh cobs. It really makes a difference.

Bring a big pot of water to boil. Add in your shucked corn (I also threw in my potatoes) and boil for 10 minutes. Remove corn and allow to cool slightly before cutting off the kernels. Don’t stop there. Turn your knife around and using the back edge scrape down each cob extracting even more of the yummy milky corn goodness. Remove the potatoes when then are tender but not over done. Stick a fork in each one, if it can stay on the fork for 2 seconds before falling off, they’re perfect.

See recipe below for the next three steps to Cajun Corn Chowder love. Just 30 minutes away from bowls of comfort.

Cajun Corn Chower

Libby with Lemony Thyme

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Cook Time 30

Total Time 30

Servings 8

Ingredients

5 ears of corn
7 small Yukon gold potatoes or 2 bakers about 1 1/2 lbs. total
6 strips diced bacon
2 Tbl. butter
1 large onion diced
2 garlic cloves minced
1/2 tsp. ground thyme
1/2 tsp. Old Bay Seasoning
1/2 tsp. Cajun seasoning
sea salt & freshly cracked pepper to taste
3 Tbl. flour
3 cups milk & 2 cup cream or vice versa

Instructions

Boil corn and potatoes until potatoes are fork tender, about 10 minutes.
Once corn has cooled enough to handle, cut kernels off cob. Then also scrape the cobs with the back of the knife to further remove the golden goodness. Peel and dice potatoes; reserve.
In Dutch oven, brown bacon and remove, leaving 1 Tbl. bacon drippings. Add butter to pan and saute onion until tender.
Then add garlic, thyme, seasonings, diced potatoes, and corn.
Dust with flour, then cook over medium heat for another minute. Add milk, cream and crumbled browned bacon. Bring to gentle boil; reduce heat and simmer for 5 minutes.

Here are some pictures from our Mardi Gras Party today. Good food, great company.