Recipe by Wyattdogster
"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!"
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coarsely chopped onion
chopped green bell pepper
chopped red bell pepper
andouille sausage, diced
frozen corn kernels, thawed
low-sodium chicken broth
Yukon Gold potatoes, cut into 1/2-inch cubes
salt and ground black pepper to taste
We LOVED your chowder, Wyattdogster! Thank you! I made two small changes for convenience purposes only. I had Cajun-style sausage in the freezer to use. I simply fried it with the vegetables, adding 1 large chopped carrot. I also used evaporated milk instead of the cream as I had planned to freeze some of it for later use. My friends on the Buzz recommended the canned milk as it won't seem curdled when I reheat the chowder from it's frozen state. I shared the soup with my sick brother and he loved it too. He was able to eat two ladles full and relished every bite. Now, that's success! Thanks again!
Enjoyed this a alot although 2t dried thyme is WAY too much imo. I used just under 1t and it was still a bit too much. Followed the submitter's suggestion of adding a can of creamed corn - liked the texture much better. Thanks!
This was fantastic. I followed recipe almost exactly except used red potatoes and about half the thyme. I also threw in a few slices of turkey bacon and used chicken andouille sausage as a lighter alternative. This had a great spicy flavor and was a hit with the hubby.
Really too much thyme, for our taste. Next time, will only use 1/4 tsp. But I WILL make it again! Very spicy-good. Dropped corn muffin in just before serving.
This was really very good. I added 2 minced jalapenos for some xtra peppery goodness. Try sprinkling smoked paprika on top--delish!
EXCELLENT! I used a whole red and green pepper, just to use them up, and I omitted the thyme b/c I had none on hand and we are not fans of it anyways. Also, I reduced the cayenne by half, b/c I didn't want it to be too spicy for my little guy. This had such a wonderful, hearty flavor! We like our chowders a bit thicker, so I used a cornstarch slurry, just to tighten it up a little (I had no creamed corn on hand). Hubby raved and insisted on taking the leftovers to work for lunch tomorrow (believe me, that's a major compliment). I will def be making this again and again! Thanks for sharing. :)
this was so good my family loved it I did use canned corn instead of frozen half regular and half creamed and I didn't have any bell pepper so I used carrots instead. very easy and very good!
Great flavor. I do wish that the broth was a little thicker. I think it would be improved with some cans of cream corn instead of the heavy cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Andouille Sausage and Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 439
** Calories from Fat: 285
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