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
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.
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!
* 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 from Fat: 285
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