Andouille Sausage and Corn Chowder Recipe

Ingredients

• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• cup chopped green bell pepper
• cup chopped red bell pepper
• cup diced celery
• 1 pound andouille sausage, diced
• 2 cloves garlic, minced
• teaspoon cayenne pepper
• 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 -inch cubes
• 1 cup heavy cream
• Salt and ground black pepper to taste
• cup chopped cilantro

Directions

1. Heat olive oil in a large pot over medium-high heat. Add the onion, bell peppers, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the diced sausage, minced garlic, and cayenne pepper. Stir and cook for another 1 to 2 minutes until the sausage is heated through.
3. Stir in the corn kernels and bay leaves, then sprinkle with dried thyme. Continue to saut for about 1 minute until the corn is warmed through.
4. Pour in the chicken broth, bring to a boil, then reduce the heat to medium-low. Let the mixture simmer for about 30 minutes, stirring occasionally.
5. After 30 minutes, add the cubed Yukon Gold potatoes and heavy cream to the pot. Stir everything together, cover, and let it simmer for an additional 20 minutes, or until the potatoes are tender.
6. Season the chowder with salt and ground black pepper to taste. Remove and discard the bay leaves.
7. Serve the chowder in bowls and garnish with freshly chopped cilantro.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.