Everyday Meals

Andouille Sausage and Corn Chowder


  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • ½ cup diced celery
  • ¾ cup chopped green bell pepper
  • ¾ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • ½ teaspoon cayenne pepper
  • 1 pound andouille sausage, diced
  • 3 cups frozen corn kernels, thawed
  • 2bay leaves
  • 2 teaspoons dried thyme
  • 6 cups low-sodium chicken broth
  • 3Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 cup heavy cream
  • salt and ground black pepper to taste
  • ½ cup chopped cilantro
  • Directions

  • Step 1

    Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.


  • Step 2

    Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.

  • Step 3

    Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.

  • Step 4

    Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.

  • Step 5

    Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.

  • Step 6

    Season the chowder with salt and black pepper.

  • Step 7

    Remove and discard the bay leaves.

  • Step 8

    Garnish with cilantro to serve.

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