Corn Chowder with Andouille Sausage
A creamy soup filled with spicy andouille sausage, corn, and potatoes.
Servings 4 servings
Calories 540kcal
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 12 ounces andouille sausage sliced into bite size pieces
- 1 medium onion diced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 medium potatoes peeled and cubed into bite size pieces
- 2 cups corn
- ¼ teaspoon black pepper
- 1 cup whole milk
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, or until they begin to turn translucent.
- Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth, whisking to incorporate. While whisking, scrape up the browned bits coating the bottom of the pan.
- Add potatoes, corn, sausage, pepper, and milk to the pot, stirring to incorporate. Bring to a boil, then cover and reduce heat to low. Simmer for 7-8 minutes, or until potatoes can easily be pierced with a fork. This will depend on the size of your potatoes.
- Remove lid, remove pan from heat, and allow to set for 5 minutes before serving. Optionally, top with parsley.
Notes
- Additional salt has been excluded from this recipe due to the sodium in the chicken broth. Using no sodium broth will alter the taste of this soup.
- Andouille sausage provides most of the flavor in this soup, and I do not recommend omitting it.
- Milk can be substituted with half & half or heavy cream for a richer, thicker soup.
- Leftovers can be refrigerated for 2-3 days. This soup reheats well in a saucepan over medium heat, or in the microwave.
Nutrition
Serving: 0g | Calories: 540kcal | Carbohydrates: 37g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 1444mg | Potassium: 1031mg | Fiber: 5g | Sugar: 8g | Vitamin A: 511IU | Vitamin C: 29mg | Calcium: 122mg | Iron: 5mg