Andouille Sausage and Corn Chowder

This Cajun corn chowder is slightly spicy and smoky thanks to the addition of the andouille sausage and cayenne pepper.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 439 Calories

Ingredients

• 1 cup heavy cream
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 pound andouille sausage, diced
• 1 cup coarsely chopped onion
• 6 cups low-sodium chicken broth
• 3 cups frozen corn kernels, thawed
• 3 Yukon Gold potatoes, cut into 1/2-inch cubes
• 0.5 teaspoon cayenne pepper
• 0.5 cup chopped cilantro
• 0.5 cup diced celery
• 0.75 cup chopped green bell pepper
• 0.75 cup chopped red bell pepper

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.

Step 2

Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.

Step 3

Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.

Step 4

Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.