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 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.
The best part about this recipe is that the andouille sausage provides so much flavor, that a long list of ingredients isn’t needed. Sometimes you just need a short and sweet recipe for a weeknight dinner!
More Soup Recipes
- Chicken Vegetable Soup
- Tortellini Minestrone Soup
- Creamy Chicken Tortilla Soup
- Cajun Chicken Noodle Soup
- One Pot Beef Tortellini Soup
Corn Chowder with Andouille Sausage
- 2 tablespoons unsalted butter or olive oil
- 12 ounces andouille sausage
- 1 medium onion diced
- 2 tablespoon all purpose flour
- 3 cups chicken broth
- 2 medium potatoes
- 2 cups corn
- 1/4 teaspoon black pepper
- 1 cup half & half
- 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, or until they begin to turn translucent.
- Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth. 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, cooked sausage, and half & half. Season with pepper. Return to a boil, then cover and reduce heat to low. Simmer for 8-10 minutes, or until potatoes can easily be pierced with a fork.
- Remove lid, remove pan from heat, and allow to set for 5 minutes before serving. Optionally, top with parsley.
- Use regular chicken broth for this recipe, not low or no sodium broth. Additional salt has been excluded from this recipe due to the fact that there is adequate sodium already in the broth to flavor the soup.