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.