Andouille Sausage and Corn Chowder Recipe -
Andouille Sausage and Corn Chowder Recipe

Andouille Sausage and Corn Chowder

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.
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Reviews More Reviews

Nov 10, 2014

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!

Nov 02, 2012

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!


18 Ratings

Jul 27, 2012

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.

Apr 01, 2012

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.

Mar 02, 2014

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!

Aug 29, 2013

This was really very good. I added 2 minced jalapenos for some xtra peppery goodness. Try sprinkling smoked paprika on top--delish!

Jan 08, 2013

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. :)

Oct 26, 2013

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.


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  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 627 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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