Name: Andouille Sausage and Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Coarsely chopped onion - 1 cup; Chopped green bell pepper - ¾ cup; Chopped red bell pepper - ¾ cup; Diced celery - ½ cup; Andouille sausage, diced - 1 pound; Garlic, minced - 2 cloves; Cayenne pepper - ½ teaspoon; Frozen corn kernels, thawed - 3 cups; Bay leaves - 2; Dried thyme - 2 teaspoons; Low-sodium chicken broth - 6 cups; Yukon Gold potatoes, cut into 1/2-inch cubes - 3; Heavy cream - 1 cup; Salt and ground black pepper to taste - 1 cup; Chopped cilantro - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Andouille Sausage and Corn Chowder

1. Olive oil - 2 tablespoons

2. Coarsely chopped onion - 1 cup

3. Chopped green bell pepper - ¾ cup

4. Chopped red bell pepper - ¾ cup

5. Diced celery - ½ cup

6. Andouille sausage, diced - 1 pound

7. Garlic, minced - 2 cloves

8. Cayenne pepper - ½ teaspoon

9. Frozen corn kernels, thawed - 3 cups

10. Bay leaves - 2

11. Dried thyme - 2 teaspoons

12. Low-sodium chicken broth - 6 cups

13. Yukon Gold potatoes, cut into 1/2-inch cubes - 3

14. Heavy cream - 1 cup

15. Salt and ground black pepper to taste - 1 cup

16. Chopped cilantro - ½ cup

How to cook deliciously - Andouille Sausage and Corn Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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