Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8