Andouille Sausage and Corn Chowder

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

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.

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

Categories

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