Andouille Sausage And Corn Chowder Recipe 455

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ANDOUILLE SAUSAGE AND CORN CHOWDER RECIPE - (4.5/5)



ANDOUILLE SAUSAGE AND CORN CHOWDER Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 16

2 tablespoons olive oil
1 cup coarsely chopped onion
1/2 cup diced celery
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
2 cloves garlic, minced
1/2 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
1/2 cup chopped cilantro

Steps:

  • 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.

SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

Steps:

  • In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

Nutrition Facts :

CORN AND ANDOUILLE SOUP



Corn and Andouille Soup image

Provided by Food Network

Time 1h40m

Number Of Ingredients 11

3 cups onions, chopped
3 cups green bell peppers, chopped
1 pound andouille sausage, quartered lengthwise and cut into 1/2-inch pieces
2 tablespoons Seasoning Mix, recipe follows
7 cups chicken stock
7 cups fresh corn kernels, about 6 ears
2 cups tomatoes, peeled and chopped
6 tablespoons all-purpose flour
1 tablespoon garlic, minced
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic
1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar

Steps:

  • Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking. Reduce the heat to low and add corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, return the heat to high and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.
  • Combine the seasoning mix ingredients in a small bowl.

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