SOUTHERN BAYOU CRAB CHOWDER

Southern Bayou crab chowder image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

1 pound andouille sausage, diced
1 yellow onion, small diced
1 green bell pepper, seeded and diced
1 rib celery, small diced
1 tablespoon Cajun seasoning
1 sprig thyme
1 bay leaf
4 cups chicken broth
1 cup heavy cream
3/4 pounds Yukon gold potatoes, diced
3 cups corn kernels (thawed if frozen)
1 pound fresh lump crab meat, drained
Salt and pepper to taste

Steps:

In a large heavy-bottomed pot, cook the diced sausage over medium-high heat. When the pieces are browned on all sides, remove them to a small bowl but leave the drippings in the pot.
Cook the onion, pepper and celery over medium-high heat until softened, about 10 minutes.
Add the Cajun seasoning, thyme and bay leaf and cook until fragrant, about 1 minute.
Add chicken broth, heavy cream and potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are soft, about 30 minutes.
Return the sausage to the pot and add the corn and crab meat.
Season with salt and pepper to taste and continue to simmer until everything is warmed through.