Rating: 4.5 stars
62 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

439 calories; protein 13.3g; carbohydrates 28.2g; fat 31.7g; cholesterol 76.7mg; sodium 627mg. Full Nutrition
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