Andouille Corn Chowder

This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor and a total crowd pleaser. Plus, it’s ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush. 

This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor and a total crowd pleaser. Plus, it's ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush.

This weather we have been having is really teasing me. Once second it will be 70 degrees and the next it’s 25 degrees. Yeah, not cool Mother Nature. NOT. COOL! So, that means that it’s still time for soup because when it’s cold it’s what I crave. I mean, I have about a million soup recipes on this site mostly because Art and I would happily eat it a couple times a week. I guess to be fair this soup is more a chowder than a soup. What makes the difference between the two? I don’t know? Dairy? Yeah, that sounds right.

PLUS it includes my ultimate favorite – andouille sausage! This stuff is the perfect ratio of spice and flavor. Ohhhhhh and this recipe is extra special because it came from my awesome friend Jennifer Farley’s new cookbook The Gourmet Kitchen. You guys – THIS BOOK IS AWESOME! It’s the perfect approachable gourmet cookbook that would work in any kitchen.

This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor and a total crowd pleaser. Plus, it's ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush.

ANDDDDDDD as you can see the recipes turn out awesome. It was hard at first to figure out what recipe to make but when I saw this andouille corn chowder I was sold. I cannot (and won’t!) turn down a delicious bowl of soup. I also love that this recipe was ready in an under an hour. As much as I love a pot of soup simmering away on the stove sometimes I just don’t have the time.

This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor and a total crowd pleaser. Plus, it's ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush.

I mostly stuck to the recipe with the exception of using baby gold potatoes instead of the Russet potato it called for. That was really only because it’s what I had on hand and I didn’t want to waste my potatoes. I think Jen would be ok with that. Right Jen?

This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor and a total crowd pleaser. Plus, it's ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush.

To serve I just sprinkled with some chopped parsley and a side of bread. Bread + soup = BFF’s FOREVA!

{Looking for more delicious soup recipes? Try my Chicken Avocado Cilantro Lime SoupCreamy Red Lentil Carrot SoupChicken and Chard Tortilla SoupButternut Squash Minestrone Soup or my Roasted Cauliflower Fennel Leek Soup!}

Print

Andouille Corn Chowder

This andouille corn chowder is the perfect winter comfort food. Slightly spicy, full of flavor and a total crowd pleaser. Plus, it's ready in under an hour so you can make this delicious soup during the crazy weeknight dinner rush.

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 9 ounces (approximately 3 links) precooked turkey Andouille sausage, diced small
  • 1-1/2 cups diced yellow onion
  • 1/2 teaspoon kosher salt, plus a pinch
  • 2 tablespoons all-purpose flour
  • 1 large clove garlic, minced
  • 2-1/2 cups chicken stock
  • 1 medium russet potato
  • 1-1/2 cups whole milk or half-and-half
  • 3 cups corn kernels, fresh or frozen
  • Ground black pepper
  • 1 tablespoon unsalted butter to finish (optional)
  • Chopped fresh parsley for garnish

Directions:

Heat the olive oil in a large Dutch oven or heavy-bottom saucepan. Brown the sausage over medium-low heat until crisp. Remove from the pan and set aside.

Add the onion and a pinch of salt to the Dutch oven. Place a liquid measuring cup filled with water near the stove. Allow the onion to cook for several minutes, stirring periodically as it begins to caramelize. A brown glaze will begin forming on the bottom of the pan. If at any point the bottom of the pan looks like it’s about to become too dark and start burning, add 1 to 2 tablespoons of the reserved water and scrape the brown bits back into the onion. Once the onion is soft and lightly caramelized, add the flour, tossing it with the onion to coat. Add the garlic and cook for another minute.

A brown coating should begin to form on the bottom of the pan, this time from the flour. Once the pan has a brown glaze, add the chicken stock and use a spatula to scrape the brown bits up from the bottom of the pan so they combine with the liquid. Bring the mixture to a boil over high heat.

While the stock is heating, peel and dice the potato (a small or medium dice). Once the stock is boiling, add the milk along with the diced potato. Turn the heat to medium-low and allow the mixture to simmer for 15 minutes, uncovered, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.

Add the corn kernels and simmer for another 8 to 9 minutes, stirring frequently. Add the sausage, salt, and pepper and stir for another 1 to 2 minutes.

If using butter to finish, stir just after removing the pan from the heat. Top each serving with fresh chopped parsley and serve.

Check out these other delicious andouille sausage soup recipes from my blogger friends – slow cooker chicken andouille stew, creole chili or Spanish bean soup

11 Responses to “Andouille Corn Chowder”

  1. #
    1
    christine — March 3, 2017 at 10:41 am

    me and corn chowder are great friends. I love it. I’ve added a lot of different meats to mine but never the andouille. I bet it adds tons of flavor.

  2. #
    2
    Michelle — March 3, 2017 at 6:23 pm

    I make a lot of corn chowder but I have never used andouille in it. I have no idea why, I cook with andouille a fair amount. This is a MUST TRY! Your pictures are amazing!

  3. #
    3
    Dorothy at Shockingly Delicious — March 3, 2017 at 10:35 pm

    I bet the andouille makes such a flavor impact! Very creative twist!

  4. #
    4
    Ashley @ Wishes & Dishes — March 4, 2017 at 1:10 am

    This chowder really looks like it would hit the spot right about now! And I hear ya about the weather – it’s bipolar!

  5. #
    5
    Katerina @ diethood .com — March 4, 2017 at 11:14 am

    What an incredible chowder!! All those amazing flavors!! YUM!!

  6. #
    6
    Krista — March 5, 2017 at 9:45 am

    I want to warm up with this tonight! Looks so good!

  7. #
    7
    Anna @ Crunchy Creamy Sweet — March 5, 2017 at 1:39 pm

    This chowder looks delicious! I am loving the flavors!

  8. #
    8
    Karly — March 13, 2017 at 1:48 pm

    MUST EAT ALL THE SOUPS!!!! Is it just me, or does the snow seem that much colder and more soul-crushing in march? Whatever it is, it has me in hibernation mode. Which includes hot and hearty soups, pajamas, and… well, that’s about it. Gotta try this one soon!

  9. #
    9
    Angie | Big Bear's Wife — March 15, 2017 at 11:11 am

    I can’t even begin to tell you how much I love this! I wish I had it for lunch today!

  10. #
    10
    Kelli H (Made in Sonoma) — April 12, 2017 at 10:42 pm

    Just made this for dinner and I love it. The sausage gives it a good amount of spice. It’s perfect. I’ll definitely be repeating this in the future. Thank you!

    • nutmegnanny replied: — April 14th, 2017 @ 10:58 pm

      I’m so glad you liked the chowder! Thank you for coming back to let me know 🙂

Leave a Comment