Best Andouille Sausage And Corn Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANDOUILLE SAUSAGE AND CORN CHOWDER



Andouille Sausage and Corn Chowder image

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!

Provided by Wyattdogster

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ 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
½ cup chopped cilantro

Steps:

  • 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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

ANDOUILLE SAUSAGE AND CORN CHOWDER



Andouille Sausage and Corn Chowder image

Number Of Ingredients 17

2 tablespoons Olive Oil
1 cup onion, coarsely chopped
2 stalks Diced celery
1 cup Green bell pepper, chopped
1 cup Red bell pepper, chopped
1 Carrot, diced
4 cloves Garlic, minced
1/2 teaspoon Cayenne pepper
1 pound Andouille sausage, diced or cajun flavored sausage
3 cups Frozen corn kernals, thawed
2 Bay leaves
2 tablespoons Fresh thyme
6 cups Chicken broth
2 Potatoes, cut into 1/2 inch cubes
1 cup Heavy cream
1 pinch Salt & pepper
1/2 cup Chopped cilantro

Steps:

  • Heat olive oil in a large pot over medium-high heat.
  • Cook and stir onion, celery, carrot, green and red bell peppers in the hot oil until softened, about 5 minutes. If using the cajun sausage, cook with the vegetables.
  • Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture. Continue to cook and stir for 1-2 minutes.
  • Fold corn kernals and bay leaves into the sausage mixture; season with thyme.
  • Allow the mixture to simmer until the corn is warmed, about 1 minute.
  • Pour in chicken broth, stir in potatoes and heavy cream and bring the mixture to a boil.
  • Reduce heat and cook at a simmer, stirring occasionally, until the carrots and potatoes are tender, about 20 minutes.
  • Season the chowder with salt and pepper.
  • Remove the bay leaves and garnish with cilantro to serve.

ANDOUILLE SAUSAGE AND CORN CHOWDER RECIPE - (4.5/5)



ANDOUILLE SAUSAGE AND CORN CHOWDER Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 16

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

Steps:

  • 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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Crock Pot Hamburger Cabbage Casserole-Revised_image Crock Pot Hamburger Cabbage Casserole Revised

Greek Pasta_image Greek Pasta

Hog Maw_image Hog Maw

Straw & Hay with Gorgonzola_image Straw & Hay with Gorgonzola

Schinkenfleckerln (Ham-Noodle Casserole)_image Schinkenfleckerln (Ham Noodle Casserole)

SHRIMP WITH GRAVY OVER MASHED POTATOES_image SHRIMP WITH GRAVY OVER MASHED POTATOES

Horseradish Dill Potato Salad_image Horseradish Dill Potato Salad

Slow-Cooker Cranberry Chili Meatballs_image Slow Cooker Cranberry Chili Meatballs

Big Batch Bran Muffins_image Big Batch Bran Muffins

Santa Fe Chicken Bread Bowls_image Santa Fe Chicken Bread Bowls

Indian Summer Cocktail_image Indian Summer Cocktail

Somerset Red Onion Marmalade #1_image Somerset Red Onion Marmalade #1

Halibut with Basil Tomato Sauce_image Halibut with Basil Tomato Sauce

Beef with Burgundy Mushrooms_image Beef with Burgundy Mushrooms

Ham with Parsley-Mustard Sauce_image Ham with Parsley Mustard Sauce

Savoury Ricotta Snacks_image Savoury Ricotta Snacks

Kalee's Peach Apple Sangria_image Kalee's Peach Apple Sangria

Potato Stew_image Potato Stew

Caramel Souffle_image Caramel Souffle

Chicken Burritos with Poblano Chiles and Corn_image Chicken Burritos with Poblano Chiles and Corn

Andouille sausage and corn chowder is a delicious and hearty soup that combines the smoky and spicy flavors of andouille sausage with the sweetness of corn. This soup is perfect for a cold day, as it warms you up from the inside out. In this article, we will learn more about andouille sausage, corn chowder, and some recipes that combine the two.

What is Andouille Sausage?

Andouille sausage is a type of sausage that originated in France, but is most commonly associated with the cuisine of Louisiana. It is made from pork, and is highly seasoned with spices like garlic, paprika, and cayenne pepper. The sausage is often smoked, which gives it a distinct and delicious smoky flavor.

What is Corn Chowder?

Corn chowder is a type of soup that is made with sweet corn, milk, cream, and a variety of other ingredients. The soup is usually thick and creamy, and can be served hot or cold. The sweetness of the corn is balanced by the cream and milk, which gives the soup a rich and comforting texture.

Andouille Sausage and Corn Chowder Recipes

Here are some great recipes that combine andouille sausage and corn chowder:
1. Andouille Sausage and Corn Chowder with Potatoes
Ingredients: - 1 andouille sausage, sliced - 1 onion, diced - 2 cloves of garlic, minced - 3 potatoes, peeled and diced - 3 cups of chicken broth - 2 cups of frozen corn - 1 cup of heavy cream - Salt and pepper to taste Instructions: 1. In a large pot, cook the andouille sausage over medium heat until it is browned on both sides. 2. Remove the sausage from the pot and set aside. 3. Add the onions and garlic to the pot and cook until the onions are translucent. 4. Add the diced potatoes and chicken broth to the pot. 5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. 6. Add the frozen corn to the pot and cook for an additional 10 minutes. 7. Use an immersion blender to puree the soup until it is smooth. 8. Add the heavy cream to the pot and stir to combine. 9. Add the sliced andouille sausage back into the pot and stir to combine. 10. Season with salt and pepper to taste.
2. Spicy Andouille Sausage and Corn Chowder
Ingredients: - 1 andouille sausage, sliced - 1 onion, diced - 2 cloves of garlic, minced - 2 cups of chicken broth - 2 cups of frozen corn - 1 cup of milk - 1 cup of heavy cream - 1 tsp of cayenne pepper - Salt and pepper to taste Instructions: 1. In a large pot, cook the andouille sausage over medium heat until it is browned on both sides. 2. Remove the sausage from the pot and set aside. 3. Add the onions and garlic to the pot and cook until the onions are translucent. 4. Add the chicken broth and frozen corn to the pot. 5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. 6. Use an immersion blender to puree the soup until it is smooth. 7. Add the milk, heavy cream, and cayenne pepper to the pot and stir to combine. 8. Add the sliced andouille sausage back into the pot and stir to combine. 9. Season with salt and pepper to taste.

Conclusion

Andouille sausage and corn chowder is a delicious and hearty soup that is perfect for a cold day. The combination of smoky and spicy andouille sausage with the sweetness of corn creates a unique and mouth-watering flavor. These recipes are easy to follow and will surely become a favorite in your home.
Andouille sausage and corn chowder is a delicious and hearty dish that is perfect for a cold winter day. This dish is easy to make and is full of flavor. However, there are a few tips that can make the process even easier and can help to ensure that the dish turns out perfectly. In this article, we will be sharing some valuable tips that you should keep in mind when making your own andouille sausage and corn chowder recipes.

Tips:

1. Choose the right ingredients:
One of the most important aspects of making a delicious andouille sausage and corn chowder is choosing the right ingredients. Start by selecting high-quality andouille sausage and fresh corn. Additionally, consider using fresh herbs such as thyme and rosemary to add an extra layer of flavor to the dish.
2. Prep your ingredients:
Before you start cooking, it's important to prep all of your ingredients. This means chopping the vegetables, slicing the sausage, and measuring out all of the other ingredients. This saves you time during the cooking process and ensures that everything is ready when you need it.
3. Cook the sausage first:
When cooking andouille sausage and corn chowder, it's important to cook the sausage first. This allows the sausage to brown and develop flavor. Once the sausage is cooked, remove it from the pan and set it aside.
4. Build flavor with the veggies:
After cooking the sausage, use the same pan to cook the vegetables. This allows you to build flavor and enhances the overall taste of the dish. Cook the vegetables until they are softened and slightly browned.
5. Use chicken broth:
For the base of your andouille sausage and corn chowder, use chicken broth instead of water. This adds flavor and depth to the dish.
6. Add the corn:
Once your vegetables are cooked, add in the fresh corn. This adds a sweet flavor to the dish and balances out the spiciness of the sausage.
7. Thicken the soup:
To thicken your chowder, you will need to make a roux. This is done by combining butter and flour in a small saucepan over medium heat. Cook the roux until it turns a light brown color. Once the roux is ready, add it to the soup and stir to combine.
8. Add the cream:
After the roux is combined with the soup, add in the heavy cream. This adds richness to the dish and makes it even more satisfying. However, don't let the soup boil after adding the cream, as this could cause the cream to curdle.
9. Season to taste:
Finally, be sure to season your andouille sausage and corn chowder to taste. Add salt, pepper, and any other seasonings that you enjoy. Taste the soup and adjust the seasonings until it is perfect.

Conclusion:

Making a delicious andouille sausage and corn chowder is easy if you keep these valuable tips in mind. By choosing the right ingredients, prepping your ingredients, cooking the sausage first, building flavor with the vegetables, using chicken broth, adding the corn, thickening the soup, adding the cream, and seasoning to taste, you can create a dish that is both flavorful and satisfying. So go ahead and try making your own andouille sausage and corn chowder today!

Related Topics