Name: Corn, Sausage, and Bean Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Vegetable oil, divided - 6 tablespoons; Andouille sausage, quartered and sliced - 1 (12 ounce) package; Carrots, chopped - 2; Garlic, minced, or more to taste - 2 cloves; Low-sodium chicken broth, divided - 8 cups; Salt, divided, or to taste - 3 teaspoons; Black beans, rinsed and drained - 1 (15 ounce) can; Kidney beans, rinsed and drained - 1 (15 ounce) can; Great northern beans, rinsed and drained - 1 (14.5 ounce) can; Red bell pepper, diced - 1; Yukon Gold potatoes, diced into 1/4-inch pieces - 2 small; Frozen corn, or more to taste - 1 (24 ounce) package; Diced white onion - 1 ½ cups; Harissa, or more to taste - 2 tablespoons; Ground black pepper, or to taste - ½ teaspoon; Balsamic Vinegar - 2 tablespoons

Ingredients for - Corn, Sausage, and Bean Chowder

1. Vegetable oil, divided 6 tablespoons

2. Andouille sausage, quartered and sliced 1 (12 ounce) package

3. Carrots, chopped 2

4. Garlic, minced, or more to taste 2 cloves

5. Low-sodium chicken broth, divided 8 cups

6. Salt, divided, or to taste 3 teaspoons

7. Black beans, rinsed and drained 1 (15 ounce) can

8. Kidney beans, rinsed and drained 1 (15 ounce) can

9. Great northern beans, rinsed and drained 1 (14.5 ounce) can

10. Red bell pepper, diced 1

11. Yukon Gold potatoes, diced into 1/4-inch pieces 2 small

12. Frozen corn, or more to taste 1 (24 ounce) package

13. Diced white onion 1 ½ cups

14. Harissa, or more to taste 2 tablespoons

15. Ground black pepper, or to taste ½ teaspoon

16. Balsamic Vinegar 2 tablespoons

How to cook deliciously - Corn, Sausage, and Bean Chowder

1 . Stage

Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.

2 . Stage

Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.

3 . Stage

At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.

4 . Stage

Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.