Cajun Chicken Chowder is an easy one pot weeknight dinner and perfect comfort food for cooler weather!

One of my most popular recipes here on the blog is this Creamy Shrimp & Corn Soup. Well, today I bring you a chicken version of this recipe! I’m happy to report I love this one equally as much as the shrimp version. This Cajun Chicken Chowder should be on your menu plan soon!

This recipe takes about 30ish minutes start to finish. Serve it with a yummy bread recipe and a salad to really make you feel like you are winning at life on a busy weeknight.

What do you need to make this Cajun Chicken Chowder?

• olive oil
• butter
• chopped onion
• cubed potatoes
• creole seasoning
• chicken breasts, cut into 1 inch pieces
• cream style corn
• cream cheese
• half and half
• Optional: fresh parsley
• FULL RECIPE INSTRUCTIONS BELOW.

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How to get this soup ready quickly on busy nights:

• Prep as much as you can on the weekend. For example: cut up and season your chicken breasts. Cut up your onion. Having this done ahead of time, takes a lot of the dread out of cooking when you get home from a busy day.
• If you don’t have time to prep on the weekend, cut the chicken while the veggies are cooking, which saves on some of the prep time.

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Cajun Chicken Chowder

Cajun Chicken Chowder is an easy one pot weeknight dinner and perfect comfort food for cooler weather!

Print

Ingredients

• 2 tbsp olive oil
• 4 tbsp butter
• 1 onion, chopped
• 2 cups cubed potatoes
• 2-3 tsp creole seasoning
• 1.5 lbs chicken, cut into 1 inch pieces
• 15 oz can cream style corn
• 4 oz cream cheese
• 2 cups half and half
• Optional: fresh parsley

Instructions

1. To a pot, add olive oil and butter and heat over medium high.
2. Add diced onion and cook for 8 minutes.
3. Add cubed potatoes and 1 1/2 creole seasoning. Cook for 5 minutes.
4. Add cut up chicken breast. Season with a little more creole seasoning, about 1/2 tsp to 1 tsp. Cook for about 10 minutes.
5. Add 1 can cream style corn and stir. Cook for about 3 minutes.
6. Add cream cheese and stir to melt cheese. After about 2 minutes add half and half and stir. Cook over medium for about 5 minutes. Taste to season and serve. Garnish with fresh parsley.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 636Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 174mgSodium: 1520mgCarbohydrates: 32gFiber: 3gSugar: 8gProtein: 34g

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Other soup recipes you might like:

• Easy Tomato Basil Chicken Soup
• Creamy Shrimp & Corn Soup
• Easy Chicken, Bean, and Cheese Soup
• Instant Pot Chicken, Bean, and Kale Soup

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