Andouille Corn Chowder
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.
Servings: 8 people
Calories: 338kcal
Ingredients
- 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
- ⅛ teaspoon crushed red pepper
- green onions, sliced for garnish
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 338kcal