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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Andouille Sausage And Corn Chowder

8.0

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 ½-inch cubes

1 cup heavy cream

Salt and ground black pepper to taste

0.5 cup chopped cilantro

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.
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.
Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Chowder

CuisineCajun

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 100 weeks ago

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