Andouille Sausage and Corn Chowder recipe
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Ingredients
- 2 tablespoons olive oil 1 cup coarsely chopped onion ½ cup diced celery ¾ cup chopped green bell pepper ¾ cup chopped red bell pepper 2 cloves garlic, minced ½ teaspoon cayenne pepper 1 pound andouille sausage, diced 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 salt and ground black pepper to taste ½ cup chopped cilantro
Nutrition Info
- 439.4 caloriescarbohydrate: 28.2 gcholesterol: 76.7 mgfat: 31.7 gfiber: 3.5 gprotein: 13.3 gsaturatedFat: 13.3 gservingSize: -sodium: 627 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Andouille Sausage and Corn Chowder
Directions
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Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture, continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
Fold corn kernels and bay leaves into the sausage mixture, season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
Pour chicken broth into the pot, bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
Season the chowder with salt and black pepper.
Remove and discard the bay leaves.
Garnish with cilantro to serve.