Delicious and Creamy Andouille Sausage and Corn Chowder

This Andouille Sausage and Corn Chowder recipe is a creamy and hearty soup that is perfect for cold winter days. Made with smoky andouille sausage, sweet corn kernels, potatoes, and a blend of spices, this chowder is full of flavor and will warm you up from the inside out. It is easy to make and can be ready in just 45 minutes. Serve it with crusty bread for a satisfying and comforting meal.

Ingredients

• 1 lb andouille sausage, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 cups chicken broth
• 2 cups diced potatoes
• 2 cups corn kernels
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot or Dutch oven, cook the sliced andouille sausage over medium heat until browned. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion, minced garlic, diced celery, and diced carrots. Sauté until the vegetables are softened, about 5 minutes.
3. Add the chicken broth, diced potatoes, corn kernels, smoked paprika, dried thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender or a regular blender, purée about half of the chowder mixture until smooth. This step is optional but will help thicken the chowder.
5. Return the browned andouille sausage to the pot and stir in the heavy cream. Simmer for an additional 5 minutes to heat through.
6. Serve the Andouille Sausage and Corn Chowder hot, garnished with chopped fresh parsley. Enjoy!

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