But not just any soup. This New Orleans Cajun flavored, Creamy thick LOADED (Andouille Sausage, Chicken, Bell peppers, Onions, Celery, Jalapeno peppers and Corn... Along with Parmesan Cheese) soup has now become my very favorite soup of all time. Of course this is actually a chowder, a soup or stew made with cream and thickened with a roux.
Feel free to add this photo to wikipedia under the name of "Hearty Soup" This would make a great potato soup. But once you add the meat (Chicken and New Orleans spiced Andouille Sausage), the vegetables (the Trinity of Cajun cooking, Onions, Celery and bell peppers, along with the Pope of Cajun cooking... Garlic and extra heat spice with minced Jalapeno Peppers), combined with the thick creamy base, this is indeed Hearty soul warming perfect soup!
Once the ingredients are all chopped, minced, sliced, cooked and ready to go, the soup comes together pretty fast.
And you can fancy it up for a dinner party by adding BREAD BOWLS... a specialty bread perfect to serve the soup in.
Talk about good... ENJOY Indeed!
Loaded Cajun Chicken Sausage Potato Chowder
- 4 Andouille Sausage Links, precooked, sliced into thin medallions
- 3 Chicken Breasts, bones and skins removed, baked to an internal temperature of 160 degrees. Lightly seasoned with salt and pepper.
- 3 Cups Diced Russet Potatoes, skins removed, Cooked for 10 minutes in already Boiling Salted Water.
- 2 Cups Onions, disced
- 1 Cup Green Bell Peppers, Chopped
- 1 Cup Celery, Chopped
- 3 Jalapeno peppers, white membrane and seeds removed, minced small
- 4-5 Cloves Garlic, Smashed and Minced
- 1 Stick (8 TBS, 1/2 Cup) Butter
- 8 TBS Flour
- 4 Cups Chicken Stock
- 2 Cups Half and Half (Can use Heavy Cream if making for a party (Extra Flavor))
- 3 Cups Frozen Corn Kernels
- 2 TBS (to taste) Cajun Spice Mix... for this soup pictured, I used Old Bay Seasoning Mix
- 1/4 Cup (additional for garnish) Fresh grated Parmesan Cheese
- 3 Green Onions, sliced thin, green and white parts for Garnish
Smoked paprika for garnish
- Optional, serve in Bread Bowls
- Have your meat and potatoes pre-cut and precooked, ready to add to the soup
Have all of the vegetables pre-cut and ready to add to the soup
- In a large soup pot, melt the butter. Add the vegetables; the Trinity of Cajun Cooking (Onions, Bell Pepper and Celery), along with the Pope of Cajun Cooking (the Garlic) and the spice, Jalapeno. Cook on medium low heat until the vegetables have softened
- Add the flour to the pot along with the buttered vegetable mix, Stir and continue cooking for 3 minutes (this will help thicken the soup).
- Add the stock, increase heat to a simmer. Cook for about 10 minutes.
- Add the Potatoes, Sausage and Chicken. Stir to mix and again simmer for another 5 minutes.
- Add the Half and half or Cream (Cream is better), Parmesan Cheese and Cajun Spice mix. Stir and cook for 10 minutes. Be careful to not allow the soup to get above a low simmer. Reduce heat as needed.
- The soup will thicken during this last 10 minute cook time. If it does not, make a slurry of 3 TBS water combined with 1 TBS of Corn Starch and add to the soup (NEVER add Cornstarch directly to soup). Repeat this step as needed until you have a thick creamy soup. NOTE, in the soup shown I did not need to add the slurry. The Roux (Flour and butter mix), along with the starch in the potatoes added plenty of thickening ingredients. Only add slurry of the soup does not thicken on it's own after the last 10 minutes of cooking
- Finally, add the frozen Corn. Don't worry, the corn will thaw in seconds, but still will have a slight crunch.
- Plate and serve the soup. For added presentation, make Bread Bowls to serve the soup in. Garnish with Green Onions, additional Parmesan Cheese and a sprinkle of Paprika.
Serve HOT and of course... ENJOY!