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Andouille Corn Chowder

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 378 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat the olive oil in a large Dutch oven or heavy-bottom saucepan.
  2. Brown the sausage over medium-low heat until crisp. Remove from the pan and set aside.
  3. Add the onion and a pinch of salt to the Dutch oven.
  4. Place a liquid measuring cup filled with water near the stove.
  5. 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.
  6. Once the onion is soft and lightly caramelized, add the flour, tossing it with the onion to coat.
  7. Add the garlic and cook for another minute.
  8. A brown coating should begin to form on the bottom of the pan, this time from the flour.
  9. 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.
  10. While the stock is heating, peel and dice the potato (a small or medium dice).
  11. 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.
  12. Add the corn kernels and simmer for another 8 to 9 minutes, stirring frequently.
  13. Add the sausage, salt, and pepper and stir for another 1 to 2 minutes.
  14. If using butter to finish, stir just after removing the pan from the heat.
  15. Top each serving with fresh chopped parsley and serve.

Nutrition Information

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

% 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.