Andouille Sausage and Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- ½ cup diced celery
- 1 pound andouille sausage, diced
- 2 cloves garlic, minced
- ½ teaspoon cayenne pepper
- 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
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Instructions
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.
- Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.
- Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
- Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.
Source
Original recipe: View Original