Andouille Corn Chowder
User Reviews
5.0
3 reviews
Excellent
Andouille Corn Chowder
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This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor, and a total crowd-pleaser. Plus, it's ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 9 ounces approximately 3 links precooked turkey Andouille sausage, diced small
- 1-1/2 cups diced yellow onion
- 1/2 teaspoon kosher salt plus a pinch
- 2 tablespoons all-purpose flour
- 1 large clove garlic minced
- 2-1/2 cups chicken stock
- 1 medium russet potato
- 1-1/2 cups whole milk or half-and-half
- 3 cups corn kernels fresh or frozen
- ground black pepper
- 1 tablespoon unsalted butter to finish optional
- Chopped fresh parsley for garnish
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Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottom saucepan.
- Brown the sausage over medium-low heat until crisp. Remove from the pan and set aside.
- Add the onion and a pinch of salt to the Dutch oven.
- Place a liquid measuring cup filled with water near the stove.
- Allow the onion to cook for several minutes, stirring periodically as it begins to caramelize. A brown glaze will begin forming on the bottom of the pan. If at any point the bottom of the pan looks like it’s about to become too dark and start burning, add 1 to 2 tablespoons of the reserved water and scrape the brown bits back into the onion.
- Once the onion is soft and lightly caramelized, add the flour, tossing it with the onion to coat.
- Add the garlic and cook for another minute.
- A brown coating should begin to form on the bottom of the pan, this time from the flour.
- Once the pan has a brown glaze, add the chicken stock and use a spatula to scrape the brown bits up from the bottom of the pan so they combine with the liquid. Bring the mixture to a boil over high heat.
- While the stock is heating, peel and dice the potato (a small or medium dice).
- Once the stock is boiling, add the milk along with the diced potato. Turn the heat to medium-low and allow the mixture to simmer for 15 minutes, uncovered, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
- Add the corn kernels and simmer for another 8 to 9 minutes, stirring frequently.
- Add the sausage, salt, and pepper and stir for another 1 to 2 minutes.
- If using butter to finish, stir just after removing the pan from the heat.
- Top each serving with fresh chopped parsley and serve.
Nutrition Information
Show Details
Serving
1g
Calories
378kcal
(19%)
Carbohydrates
39g
(13%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Cholesterol
70mg
(23%)
Sodium
401mg
(17%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 378kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 70mg | 23% |
| Sodium | 401mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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