Imagine a chilly evening, the kind that wraps around you like a heavy blanket, and you crave something that sparks warmth from within. This Spicy Andouille Corn Chowder is like a culinary hug, combining the smoky heat of andouille sausage with the sweetness of corn in every spoonful. Funny enough, it reminds me of that time I tried salsa dancing—unexpectedly spicy, yet incredibly comforting.
Steps
- Heat olive oil in a large pot over medium-high heat. Cook the chopped onion, green and red bell peppers, and celery in the oil until they soften, about 5 minutes. Add the diced andouille sausage, minced garlic, and cayenne pepper; stir and cook until the sausage is heated through, about 1 to 2 minutes.
- Mix in the thawed corn and bay leaves, and season with dried thyme. Sauté the mixture until the corn is warmed through, approximately 1 minute.
- Pour the chicken broth into the pot and bring it to a boil. Lower the heat to medium-low and let it simmer for about 30 minutes, stirring occasionally to mix the flavors.
- Add the cubed potatoes and heavy cream to the pot. Cover and continue to simmer until the potatoes become tender, which should take about 20 minutes.
- Season the chowder with salt and black pepper to taste. Remove and discard the bay leaves before serving. Garnish the dish with chopped cilantro.
Ingredients
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- ½ cup diced celery
- 1 pound andouille sausage, diced
- 2 cloves garlic, minced
- ½ teaspoon cayenne pepper
- 3 cups frozen corn kernels, thawed
- 2 bay leaves
- 2 teaspoons dried thyme
- 6 cups low-sodium chicken broth
- 3 Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 cup heavy cream
- Salt and ground black pepper to taste
- ½ cup chopped cilantro
Nutritional Values
Calories: 3512 | Total Fat: 256g | Saturated Fat: 104g | Cholesterol: 616mg | Sodium: 5016mg | Total Carbohydrate: 224g | Dietary Fiber: 32g | Total Sugars: 40g | Protein: 104g | Vitamin C: 288mg | Calcium: 392mg | Iron: 8mg | Potassium: 3040mg
FAQ
- Can I use fresh corn instead of frozen corn kernels?
- Yes, you can substitute fresh corn for frozen corn kernels in this recipe. Simply cut the kernels off the cob and follow the recipe as directed.
- Is there a way to make the chowder thicker?
- If you prefer a thicker consistency, you can stir in a can of creamed corn or use less broth. Some people also choose to add a bit of flour or cornstarch to thicken the chowder.
- What can I use instead of andouille sausage?
- If you don’t have andouille sausage, you can use chicken sausage or any other smoked sausage as a substitute. Keep in mind that this may alter the flavor profile slightly.
- How can I prevent the milk and oil from separating?
- To minimize separation, make sure to simmer the chowder gently and avoid boiling it after adding the cream. Stir frequently to maintain an even consistency.
- Can I freeze the chowder for later use?
- Yes, this chowder can be frozen. Allow it to cool completely, then store it in an airtight container in the freezer. When ready to serve, thaw it in the refrigerator and reheat gently on the stove.
Tips
- For a richer and thicker chowder, consider adding a can of creamed corn to the recipe. This can enhance the texture and make the dish more hearty.
- If you prefer a milder flavor, reduce the amount of cayenne pepper. Alternatively, for a spicier kick, add more or sprinkle in some Cajun seasoning.
- Using fresh corn instead of frozen can yield a fresher taste and texture. Simply cut the kernels off the cob and add them to the chowder.
- If you notice the milk and oil separating, try stirring the chowder more frequently while it simmers, which can help maintain a more uniform consistency.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the chowder.
- Chef’s Knife – For chopping and dicing vegetables and sausage.
- Cutting Board – For prepping ingredients like onions, peppers, and sausage.
