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Andouille Sausage and Corn Chowder
Andouille Sausage and Corn Chowder
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Spicy and smoky Cajun corn chowder with andouille sausage and cayenne pepper.
Ingredients:
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 0.75 cup chopped green bell pepper
  • 0.75 cup chopped red bell pepper
  • 0.5 cup diced celery
  • 1 pound andouille sausage, diced
  • 2 cloves garlic, minced
  • 0.5 teaspoon cayenne pepper
  • 3 cups frozen corn kernels, thawed
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 6 cups low-sodium chicken broth
  • 3 Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 cup heavy cream
  • 0.5 cup chopped cilantro
Instructions:
  • In a large pot over medium-high heat, warm olive oil. Sauté onion, bell peppers, and celery until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; stir until sausage is heated through, about 1-2 minutes. Mix in corn, bay leaves, and thyme. Sauté until corn is warm, about 1 minute.
  • In a pot, bring the broth to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
  • Add the potatoes and rich heavy cream to the mixture. Cover and let it simmer until the potatoes are tender, for approximately 20 minutes.
  • Season the flavorful chowder with a pinch of salt and freshly ground black pepper. Remove and discard the aromatic bay leaves. Finish by adding a fresh touch of cilantro for a beautiful presentation.

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