- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 1/2 cup diced celery
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 pound andouille sausage, diced
- 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
- 1/2 cup chopped cilantro
- 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.
04/23/2018
recipepes.com
Andouille Sausage and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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