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.
One 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 of 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.
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 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.
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 was what I had on hand and I didn’t want to waste my potatoes.
I think Jen would be ok with that. Right, Jen?
To serve I just sprinkled some chopped parsley and a side of bread. Bread + soup = BFF’s FOREVA!
More soup recipes
- Chicken Avocado Cilantro Lime Soup
- Creamy Red Lentil Carrot Soup
- Chicken and Chard Tortilla Soup
- Butternut Squash Minestrone Soup
- 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
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 401mgCarbohydrates: 39gFiber: 4gSugar: 13gProtein: 23g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.