Andouille Sausage and Corn Chowder

Andouille Sausage and Corn Chowder

14
Wyattdogster 112

"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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Ingredients

1 h 20 m servings 439 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14

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, ad...

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...

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 light...

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 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!

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 ...

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.

Delicious! I didn't measure my chopped veggies, just cut them up and threw them in the pot. I had one lone carrot in the vegetable drawer, so that also, went in the pot. Before adding the hea...