Andouille Sausage And Corn Chowder
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Onion (coarsely chopped)1 cup
Celery (diced)2 cloves
Garlic (minced)1 tsp
Cayenne Pepper3 cups
Corn Kernel (frozen, thawed)2 tsps
Dried Thyme6 cups
Chicken Broth (low-sodium)1 cup
Heavy Cream1
Salt1 cup
Cilantro (chopped)Directions:
1
Heat olive oil in a large pot over medium-high heat
2
Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes
3
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
4
Fold corn kernels and bay leaves into the sausage mixture; season with thyme
5
Allow the mixture to simmer until the corn is warmed, about 1 minute
6
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
7
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
8
Season the chowder with salt and black pepper
9
Remove and discard the bay leaves
10
Garnish with cilantro to serve