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New Orleans-Style Corn Chowder
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- #115757
Thick corn chowder gets a taste of NOLA by dressing it up with some spicy andouille sausage.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 ears corn
2 cans (15 ounce size) whole kernel corn
5 cups low-sodium chicken broth
4 ounces Andouille sausage, sliced or chopped
1 rib celery, chopped fine
1 red bell pepper, seeded and chopped fine
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1 cup heavy cream
4 scallions, sliced thin
directions
Carefully cut the corn kernels from the cobs. Set both the cut corn and cobs aside (do not discard the cobs).
Combine the canned corn and half of the broth in a blender. Puree until smooth.
Heat a Dutch oven over medium heat. Add the Andouille and cook, stirring frequently, until the sausage is well browned, about 6-8 minutes. Remove the sausage with a slotted spoon and let drain on paper toweling.
Add the celery, bell pepper, onion, reserved corn kernels, salt, and pepper to the Dutch oven. Cook, stirring frequently, until the vegetables are soft, about 7 minutes.
Add the diced potatoes, pureed corn, remaining broth, and reserved corn cobs to the Dutch oven. Bring to a boil. Reduce the heat to a simmer and let cook, uncovered, for 15 minutes or until the potatoes are tender.
Remove the cobs from the chowder. Add the cream, scallions, and Andouille. Adjust the seasoning as needed with additional salt and pepper. Heat through but do not let the chowder come to a boil. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 13, 2016
I MADE A SIMILAR VERSION AND ADDED ALL THE INGREDIENTS LISTED ABOVE (NO CANNED CORN OR COBS, JUST FROZEN) BUT ADDED 2 DICED CARROTS AND ONLY 1/2 CUP OF FROZEN CORN, 1 MINCED GARLIC CLOVE. I SKINNED TE ANDOUILLE AND CUT IT IN 1/2 INC CUBES. IT WAS AMAZING!! MY HUBBY HAD TWO BOWLS. I SERVED MEXICAN CORN BREAD WITH IT. SOOO YUMMY!