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My review
Andouille Sausage and Corn Chowder
172
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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Ingredients
1 h 20 m servings 439Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 27Most helpful
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Newest
11/10/2014
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, ad...
11/2/2012
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...
7/27/2012
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 light...
4/1/2012
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.
3/2/2014
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!
10/26/2013
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.
8/29/2013
This was really very good. I added 2 minced jalapenos for some xtra peppery goodness. Try sprinkling smoked paprika on top--delish!
1/8/2013
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 ...
11/25/2016
This was delicious! Unfortunately I didn't read the reviews that suggested easing off the cayenne until after I had put it in. This was more spicy than I or my husband cared for but it was goo...