Andouille Sausage And Corn Chowder Recipe

Name: Andouille Sausage And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup coarsely chopped onion; 1/2 cup diced celery; 3/4 cup chopped green bell pepper; 3/4 cup chopped red bell pepper; 2 cloves garlic, minced; 1/2 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; 1/2 cup chopped cilantro

Servings: persons

2 tablespoons olive oil
1 cup coarsely chopped onion
1/2 cup diced celery
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
2 cloves garlic, minced
1/2 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
1/2 cup chopped cilantro

1
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.
2
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.
3
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.
4
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.
5
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.
6
Season the chowder with salt and black pepper.
7
Remove and discard the bay leaves.
8
Garnish with cilantro to serve.

1147

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup coarsely chopped onion, 1/2 cup diced celery, 3/4 cup chopped green bell pepper, and more.

Yes, Andouille Sausage And Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andouille Sausage And Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions