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Corn chowder with andouille sausage is a creamy, spicy and filling soup that’s easy to whip up for your next weeknight dinner. Excellent on cold winter nights, but so good you’ll make it year ’round.
Corn chowder with andouille sausage is a staple in my household. I probably make this soup two or three times a month, it’s that good! You’ll love this recipe because it is flavorful and filling, but easy enough to make for a weeknight dinner. The andouille sausage provides so much flavor, spice, and heat, while the creamy broth and sweet corn help to balance the dish.
Here’s a tip: double the recipe and make extra, because this chowder reheats beautifully the next day. That means a lot coming from me, because I’m picky about leftovers!
To finish my corn chowder, I like to add half heavy cream and half sour cream. I really love the creaminess you get from the heavy cream, but also the tangy taste from the sour cream. If you’re so inclined, you can use all heavy cream or all sour cream if you only have one on hand. Alone, the sour cream may have a harder time mixing into the broth, but it will work.
What is your favorite cold weather meal?
Corn Chowder with Andouille Sausage
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 12 ounces andouille sausage
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoon all purpose flour
- 2 cups chicken broth
- 1 cup water
- 2 medium potatoes
- 2 cups corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup sour cream
Instructions
- In a stock pot over medium heat, add butter. Slice sausage and add to pan. Brown on both sides, about 3 to 4 minutes, then remove from pan and set aside. Add onions and allow to cook for 2 to 3 minutes, then add garlic and cook for 1 more minute.
- Add flour and stir to coat onions and garlic. Cook for 1 minute, then add chicken broth and water. Scrape up any browned bits coating the bottom of the pan with a spatula. Turn heat to medium-high and bring broth to a boil.
- Meanwhile, peel and dice potatoes. Once stock has come to a boil, add potatoes, corn, and cooked sausage. Season with salt and pepper. Return to a boil, then cover and reduce heat to low. Simmer for 15 minutes, or until potatoes are fork tender.
- Remove from heat and add heavy cream. Stir to combine. Then add sour cream and stir until melted and combined. Allow to set for 5 minutes, then serve. Optionally, top with parsley.
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