Andouille Corn Chowder combines the smokey and spicy flavors of andouille with the sweetness of corn for a flavorful soup that is sure to satisfy! I took my rich and creamy corn chowder recipe (which is delicious) and replaced the bacon with smoked pork sausage for a little bit of a kick to each bite.

Pot of Andouille Corn Chowder on a table from overhead.

Ingredients & Substitutions

Andouille: Andouille is a spicy, smoked pork sausage that is often used in Cajun and Creole cuisine. It is usually precooked, so you need to heat it and brown it (if preferred) before adding it to recipes like this one. Chorizo, kielbasa (ring sausage), or smoked brats can easily be substituted in this dish without drastically changing the recipe. You may not get the same amount of smokey, spicy flavors as you do from the Andouille smoked sausage, but it will still be an excellent chowder!

Potatoes: Yukon gold potatoes are perfect for this chowder due to their rich, buttery texture. Alternatively, you can opt for Russet, red, or even fingerling potatoes to add variety. I chose to peel the potatoes, but if you prefer, you can leave the skins on for a rustic touch.

Corn: In this chowder, we added creamed corn and sweet corn kernels. The creamed corn makes it creamy, and the corn kernels add a little bit of crunch and a sweet corn taste. If you’re using frozen corn, make sure to let it thaw before you add it to the soup.

Red Pepper Flakes: Adding just a few red pepper flakes (crushed red pepper) gives the chowder even more of a spicy kick. You could leave it out if the andouille has enough spiciness for you. Or, add more for even more heat in every bite!

Pot of Andouille Corn Chowder on the stove with andouille just being added.

What To Serve With Andouille Corn Chowder

Here are some side dishes to pair with Andouille corn chowder:

Ladleing Andouille Corn Chowder into a bowl.

Can I Make Corn Chowder Without A Blender?

Yes, you can make the corn chowder without a blender. While the blender is used in the recipe to achieve a smooth and creamy consistency, you can still enjoy a chunkier version of the chowder by skipping the blending step. It will have a different texture, but still be delicious!

Spoonful of Andouille Corn Chowder over a bowl.

How To Store Andouille Corn Chowder

To store andouille corn chowder, first, let it cool completely. Then, store it in an airtight container (or portion it into smaller containers) in the refrigerator. The chowder will last up to 3-4 days. Reheat it on the stovetop over medium-low heat or in the microwave.

Bowl of Andouille Corn Chowder on a table with napkin.
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Andouille Corn Chowder

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Andouille Corn Chowder combines the smokey and savory flavors of andouille sausage with the sweetness of corn for a flavorful soup that is sure to satisfy! I took my rich and creamy corn chowder recipe (which is delicious) and replaced the bacon with smoked pork sausage.


  • 1 tablespoon vegetable oil
  • 1 ring (13 ounces) andouille, sliced into ¼-inch rounds
  • 1 small yellow onion, diced (about ½ cup)
  • 1 tablespoon garlic, minced
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (16 ounces / 480 g) chicken broth
  • 2 cups (490 g) whole milk
  • 1 pound Yukon gold potatoes peeled and diced
  • 2 cans (14.75 ounces each) creamed corn
  • 1 can (15.25 ounces) sweet corn, drained
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • teaspoon crushed red pepper
  • green onions, sliced for garnish


  • To a large pot over medium-high heat, add oil. Once hot, add andouille and heat for about 3-5 minutes on each side, or until brown and slightly crispy on the edges.
  • Transfer the andouille to a plate and tent to keep warm. To the same pot, add the onions and cook for 3-5 minutes or until softened. Add garlic. Cook for 1 more minute.
  • Whisk in flour and continue cooking, stirring constantly, for 1 more minute. Slowly drizzle in chicken broth and milk. Whisk until no flour lumps remain.
  • Add potatoes, cover, and simmer for 15-18 minutes, or until potatoes are fork-tender.
  • Add creamed corn, sweet corn, salt, pepper, and crushed red pepper. Stir to combine.
  • Carefully transfer ½ of the soup to a blender and blend until smooth (be careful, the liquid will be hot).
  • Return the blended soup to the pot. Add the andouille. Stir to combine and cook for 3-5 more minutes or until heated through.
  • Serve hot, garnished with green onions.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I just love this soup. The spicy andouille is such a nice touch to the creamy sweet soup!


I loved the corn chowder with bacon, so I knew this would be amazing as well. I love the spiciness from the andouille, so be ready for a little bit of a kick to each bite!


Sweet, creamy, corn chowder with delicious andouille in it, can't go wrong!


Creamy, sweetness from the corn, and a slight smokiness from the andouille! Definitely a hearty chowder!


This is a great flavor combination with sweet corn chowder and salty, spicy andouille!


This is so good, creamy, and flavorful. I like the kick from the andouille!

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Reader Comments

  1. Can this be frozen? This seems like a large quantity, I think I’;; try 1/2 the recipe. Cannot wait to try it!

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