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Andouille Corn Chowder
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Andouille Corn Chowder

Andouille Corn Chowder is a great recipe to try during these long winter months! Here at headquarters, it’s been snowing a lot more than usual! This recipe was the perfect pick me up after shoveling snow all afternoon. Who doesn’t love warm chowder and Wellshire sausage!?

Category

Lunch

Servings

5

Total Time

1 hr

Prep Time

20 min prep

Cook Time

40 min cook

Ingredients

  • 1 tbsp olive oil
  • 1 (12oz) package Wellshire Andouille Sausage chopped small
  • 1 small yellow onion diced
  • 1/2 tsp Himalayan sea salt
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp minced garlic
  • 3 cups chicken stock
  • 1 medium russet potato peeled and chopped
  • 1 1/2 cup whole milk
  • 4 cups corn kernels fresh or frozen

Directions

  1. Heat oil in a Dutch oven or stock pot. Brown the sausage over medium heat until the sausage is crisp and the oil has changed color. Remove sausage from pot and set aside.
  2. Add onion and a pinch of salt to the pot. Let the onion cook over medium heat several minutes until it caramelizes. When the onion is soft and starting to brown, add the flour, tossing the onion in it to coat. Add the minced garlic and cook for another minute.
  3. Once the onion and garlic has started to brown, add the chicken stock. Deglaze any brown bits from the bottom of the pan with the stock, and mix them in with the liquid. Bring to a boil over high heat.
  4. When the stock has come to a boil, add the milk and the chopped potato. Drop the heat to medium-low and allow the chowder to simmer for 15 minutes, uncovered, stirring frequently to keep the potatoes from sticking to the bottom of the pot.
  5. Add the corn and simmer for about another 10 minutes, stirring frequently. Add the sausage, and salt & pepper to taste, then stir for another minute or two. Serve hot!

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Andouille Corn Chowder

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