ANDOUILLE SAUSAGE AND CORN CHOWDER RECIPE - (4.5/5)
Provided by Beefman-2
Number Of Ingredients 16
Steps:
- 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. 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. 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. 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. 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. Season the chowder with salt and black pepper. Remove and discard the bay leaves. Garnish with cilantro to serve.
CORN AND SAUSAGE CHOWDER
I've had several cooking "teachers" over the years-my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (2 quarts.).
Number Of Ingredients 15
Steps:
- Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.
Nutrition Facts :
ANDOUILLE SAUSAGE AND CORN CHOWDER
This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!
Provided by Wyattdogster
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g
CORN, SAUSAGE, AND BEAN CHOWDER
Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.
Provided by M&BCinciND
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
- Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
- At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
- Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g
CHICKEN, SAUSAGE AND CORN CHOWDER
This colorful and delicious soup is high in protein and fiber while delivering only 4 grams of fat per serving. Part of the secret is low-fat sausage, which tastes almost exactly like the high-fat kind. From A Guy's Guide to Great Eating: Big-Flavored Fat-Reduced Recipes for Men Who Love to Eat by Don Mauer.
Provided by lazyme
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place a 4-quart heavy-bottomed saucepan over medium-high heat and add the oil.
- When the oil is hot, add the kielbasa and cook, stirring, until lightly browned, about 4 minutes.
- Using a slotted spoon, transfer the kielbasa to a double layer of paper towels.
- Set aside.
- Add the onion to the pan and cook, stirring frequently, until golden, 6 to 7 minutes.
- Add 1/2 cup of the broth and simmer for 2 minutes, scraping up the browned bits.
- Add the remaining 2 1/2 cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
- Reduce the heat to medium and simmer, covered, for 25 minutes, or until the potato and lentils are tender.
- Whisk the sour cream into the soup.
- Stir in the spinach, salt and pepper, reduce the heat to low and cook until the soup is just heated through and the spinach is wilted, 2 to 3 minutes. (Do not let it boil.)
- Remove the bay leaf and serve immediately, sprinkled with the parsley.
- Nutritional information per serving: 250 calories (14.7% from fat), 4.1 g fat (0.9 g saturated fat), 19.8 g protein, 35.6 g carbohydrate, 15 mg cholesterol, 709 mg sodium.
Nutrition Facts : Calories 327, Fat 13.9, SaturatedFat 4.2, Cholesterol 39.4, Sodium 546, Carbohydrate 37.5, Fiber 4.3, Sugar 5, Protein 16.1
SLOW COOKER CORN CHOWDER WITH CHICKEN AND CHORIZO SAUSAGE
Yield 8
Number Of Ingredients 11
Steps:
- In slow cooker,combine chicken broth,sugar,canned corn,potato,chilies,thawed corn,chicken and sausage.
- Mix flour with 2 tbsp (30 mL) water; set aside. Cover and cook on Low for 7 to 8 hours or until chicken is cooked through,increasing heat to High and stirring in flour mixture for final 30 minutes of cooking time to thicken soup. Stir in cream and cilantro and serve.
Nutrition Facts :
ANDOUILLE SAUSAGE AND CORN CHOWDER
Number Of Ingredients 17
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Cook and stir onion, celery, carrot, green and red bell peppers in the hot oil until softened, about 5 minutes. If using the cajun sausage, cook with the vegetables.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture. Continue to cook and stir for 1-2 minutes.
- Fold corn kernals and bay leaves into the sausage mixture; season with thyme.
- Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour in chicken broth, stir in potatoes and heavy cream and bring the mixture to a boil.
- Reduce heat and cook at a simmer, stirring occasionally, until the carrots and potatoes are tender, about 20 minutes.
- Season the chowder with salt and pepper.
- Remove the bay leaves and garnish with cilantro to serve.
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CORN CHOWDER WITH ANDOUILLE SAUSAGE - THE TOASTY KITCHEN
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Estimated Reading Time 3 mins
- 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.
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Estimated Reading Time 2 mins
- In a large Dutch oven, heat oil over medium heat. Add onions and garlic and cook until soft, 3-5 minutes.
- Add chicken broth, potatoes, sausage, corn and Cajun seasoning and bring to a boil. Simmer for 8-10 minutes, or until potatoes are just tender.
- Meanwhile, whisk together milk and flour in a medium bowl until smooth. Slowly whisk milk mixture into soup and return to a simmer. Cook until thickened, about 5 minutes. Season to taste with salt, pepper, and cayenne. Stir in green onions just before serving.
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