How To make Cajun Corn Chowder

Dehydrated Backcountry Cajun Corn Chowder

This is my dehydrated backcountry Cajun Corn Chowder. I hope you enjoy.

My Amazon Stores
USA
Canada
Where you can find lots of the gear that I use.

Follow Me…
Facebook:
Instagram:

Ingredients:
15ml or 1 tbsp olive oil
2 diced onions
2 stalks of diced celery
1 diced green bell pepper
4 minced cloves of garlic
900ml or 4 cups vegetable stock
1 540 ml or 19 oz can lentils
240ml or 1 cup grated potatoes
480ml or 2 cups frozen corn kernels
30ml or 2 tbsp paprika
30ml or 2 tbsp chili powder
30ml or 2 tbsp dried thyme
2.5ml or 1/2 tsp cayenne (optional)
120ml or 1/2 cup coconut milk powder


Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry.

Cajun Food - Crawfish Chowder (Real Cajun Recipe)

Creamy Crawfish Corn Chowder is a hearty dish that goes a long way. If you like real cajun food, this is a great one to try. Don't worry about making too much because it freezes really well so you can freeze and thaw to enjoy at a later date. Please try this recipe, it is delicious. Recipe Below.

Please SUBSCRIBE to support my channel!!

Facebook -
Twitter -
instagram -
Pinterest -

Ingredients:
3 Sticks of Butter
3 Medium Onions chopped
2 Bell Pepper chopped
3 Celery Stalks chopped
1 jalapeno pepper
2 cloves of garlic
1/2 cup flour
4 cans of whole kernal corn drained
4 cups of cream style corn
2 cans of mexicorn
1 can mild Rotel
1 alfredo sauce
2 pints Half and Half
2 1/2 pints Whipping Cream
3 pounds peeled crawfish
1 pound lump Crab meat
1 gallon 2% milk
3 tbps Nunu's or Tony's
2 tsp Cayenne pepper
Season to taste at the end

Directions:
1. Cook the Onions, Bell Pepper, Celery and Garlic in the butter until soft
2. Stir in flour to make a roux for a minute or 2
3. Add Milk, Half and Half, Whipping Cream, Alfredo sauce, All corn, and Rotel
4. Stir, reduce heat to a low simmer, cover and cook for 1 hour
5. Add Crawfish and Crab meat and cook on low for 15 - 20 more minutes
6. Season to Taste and Serve!

HOW TO MAKE SHRIMP CRAB AND CORN BISQUE A NEW ORLEANS FAVORITE

This video is about HOW TO MAKE SHRIMP CRAB AND CORN BISQUE.
Shrimp, Crabmeat and corn Bisque / The Sanders Kitchen 12-14-2021
A New Orleans Favorite Recipe.

INGREDIENTS
1 Tsp. Liquid crab boil
2 cans whole kernel corn drained
2 cans creamed corn
1 stick butter + 1/4 stick butter
¼ cup white wine Chardonnay
1/2 cup all-purpose flour
1 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup bell pepper, finely diced
5 cloves fresh garlic, minced
2 Cups heavy cream
2 quarts shrimp stock (see video)
3 Tbsp. Magic Shrimp Seasoning (Paul Prudhomme)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound deveined and chopped Louisiana shrimp
2 Tbsp. Italian flat leaf parsley, minced
1 lb. lump or claw crabmeat picked
1/2 cup green onions, sliced and separated bottoms and tops.
1 Tbsp. butter to sauté’ shrimp
2 Tbsp. Olive oil to sauté’ shrimp
Dash paprika for garnish

INSTRUCTIONS
Slice each shrimp into 3 pieces if they are large.
Seasoning with 1 Tbsp. Magic Shrimp seasoning and set aside for later.

In a large Dutch oven, 7-12 quarts, add in 9 Tbsp. butter and melt on a medium heat.
Add in all onions, bell pepper, celery and garlic. Sauté’ until veggies are soft and onions are translucent.
Stir in ½ cup All purpose flour and stir well making sure to incorporate all flour into the veggies.
Pour in the Chardonnay and right after, begin pouring in the shrimp stock and mixing to ensure all flour is mixed into the stock.
Now you can add in the 2 cups of heavy cream and stir well.
Before simmering, add in all corn. Creamed and whole kernel. Stir well.
Add in all seasonings at this time.
Magic Shrimp seasoning, cayenne, black pepper, and now add in 2-3 tablespoons of green onions tops.
Chop up some fresh parsley and add this to your bisque.
Simmer with lid on stirring for no longer than 30 minutes.
During the simmer process:
Sauté’ shrimp in butter and a little olive oil to pre cook just a bit. No need to cook completely.

Reserve Shrimp.
Once your bisque has cooked for 30 minutes, add in your pre cooked shrimp, and lump crab meat.
Simmer for 12 minutes before serving.
Garnish with paprika and green onion tops before serving.

Chef’s Notes:
You can substitute Lump Crab meat for Claw Crab meat. It’s actually sweeter and costs less.

Corn & Crawfish Bisque by The Cajun Ninja

Corn and Crawfish Bisque is a creamy soup full of crawfish and corn. If you like creamy soup, you'll love this!

Music by Horace Trahan
Song: ???? It's All Right ????
Album: Keep Walking

Purchase on iTunes, Amazon, and cdbaby.com

Cajun-Style Corn Chowder Recipe

This thick and creamy corn chowder is spiced to perfection with a Cajun seasoning blend that will make your mouth water. Two types of meat, pulpy corn, hearty potatoes and bright flavors will fill you up and delight your tastebuds.

#cajun #soup #recipes

Get the Full Recipe:

Creole Crab & Corn Chowder - Mardi Gras Special!

Learn how to make a Creole Crab & Corn Chowder Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Creole Crab & Corn Chowder!