Best 2 Andouille Sausage And Corn Chowder Recipes

Andouille Sausage and Corn Chowder is a hearty, flavorful soup that is perfect for a cold winter day. The combination of andouille sausage, corn, potatoes, and cream creates a rich and satisfying dish that is sure to please everyone at your table. Andouille sausage can use the spicy flavor that gives the soup a kick while the sweet corn provides a contrast. Along with the potatoes, the sausage and corn blend together seamlessly in a creamy broth, resulting in a delicious and filling soup that is sure to warm you up.

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ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

Number Of Ingredients 17

Ingredients

2 tablespoons Olive Oil
1 cup onion, coarsely chopped
2 stalks Diced celery
1 cup Green bell pepper, chopped
1 cup Red bell pepper, chopped
1 Carrot, diced
4 cloves Garlic, minced
1/2 teaspoon Cayenne pepper
1 pound Andouille sausage, diced or cajun flavored sausage
3 cups Frozen corn kernals, thawed
2 Bay leaves
2 tablespoons Fresh thyme
6 cups Chicken broth
2 Potatoes, cut into 1/2 inch cubes
1 cup Heavy cream
1 pinch Salt & pepper
1/2 cup Chopped cilantro

Steps:

Heat olive oil in a large pot over medium-high heat.
Cook and stir onion, celery, carrot, green and red bell peppers in the hot oil until softened, about 5 minutes. If using the cajun sausage, cook with the vegetables.
Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture. Continue to cook and stir for 1-2 minutes.
Fold corn kernals and bay leaves into the sausage mixture; season with thyme.
Allow the mixture to simmer until the corn is warmed, about 1 minute.
Pour in chicken broth, stir in potatoes and heavy cream and bring the mixture to a boil.
Reduce heat and cook at a simmer, stirring occasionally, until the carrots and potatoes are tender, about 20 minutes.
Season the chowder with salt and pepper.
Remove the bay leaves and garnish with cilantro to serve.

Tips:

Use fresh corn: Fresh corn adds a delicious sweetness and crunch to the chowder. If you can't find fresh corn, you can use frozen or canned corn, but fresh corn is definitely the best option.
Don't overcook the vegetables: The vegetables in the chowder should be cooked until they are tender, but not mushy. Overcooking the vegetables will make them lose their flavor and texture.
Season the chowder to taste: The seasoning in the chowder is important, so be sure to taste it and adjust it to your liking. You may want to add more salt, pepper, or herbs.
Serve the chowder with a crusty bread or crackers: A crusty bread or crackers are the perfect accompaniment to andouille sausage and corn chowder. They will help to soak up the delicious broth and add a bit of texture to the meal.

Conclusion:

Andouille sausage and corn chowder is a hearty, flavorful, and easy-to-make soup that is perfect for a cold day. It is packed with fresh corn, andouille sausage, potatoes, and vegetables, and is seasoned to perfection. This soup is sure to be a hit with your family and friends.