Homemade Andouille Corn Chowder
A creamy chowder combining smoky andouille sausage and sweet corn, perfect for cozy evenings.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 8 ounces Andouille Sausage Sliced into rounds.
- 2 cups Fresh Corn Can use frozen corn if fresh is not available.
- 1 medium Onion Diced.
- 2 cloves Garlic Minced.
- 2 medium Potatoes Peeled and diced.
- 4 cups Vegetable Broth Opt for low-sodium broth.
- 1 cup Heavy Cream For creamy texture.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt
- to taste Black Pepper Freshly cracked.
- for garnish Chives or Green Onions Chopped.
Instructions
- Gather all your ingredients, ensuring everything is prepped.
- In a large pot over medium heat, add the olive oil. Once hot, add the sliced andouille sausage. Sauté for about 5-7 minutes until browned.
- Add the diced onion and minced garlic to the pot. Cook for an additional 3-4 minutes until the onion is translucent.
- Incorporate the diced potatoes into the pot and cook for about 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until potatoes are tender.
- Add the fresh corn kernels and simmer for another 5 minutes.
- Pour in the heavy cream and warm through for about 2-3 minutes.
- Season with salt and black pepper to taste.
- Remove from heat, ladle into bowls, and garnish with chives or green onions.
- Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.