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| Andouille Sausage and Corn Chowder |
"This is a slightly spicy, smoky, hearty corn chowder. The recipe turned into given to me by means of a expensive pal a few years in the past and the authentic source is unknown. I actually have adapted it to in shape my own family's tastes. If you decide upon a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a adorable meal, revel in!"
Ingredients :
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- half of cup diced celery
- three/four cup chopped inexperienced bell pepper
- three/four cup chopped red bell pepper
- 2 cloves garlic, minced
- half teaspoon cayenne pepper
- 1 pound andouille sausage, diced
- three cups frozen corn kernels, thawed
- 2 bay leaves
- 2 teaspoons dried thyme
- 6 cups low-sodium chicken broth
- 3 Yukon Gold potatoes, reduce into half-inch cubes
- 1 cup heavy cream
- salt and ground black pepper to flavor
- half cup chopped cilantro
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Heat olive oil in a massive pot over medium-high warmth. Cook and stir onion, celery, inexperienced bell pepper, and purple bell pepper within the warm oil until softened, approximately five minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion combination; preserve to cook and stir till the sausage is hot, 1 to 2 minutes extra.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the combination to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; convey the aggregate to a boil, reduce heat to medium-low, and cook dinner at a simmer, stirring once in a while, approximately 30 minutes.
- Stir potatoes and heavy cream to the pot, vicinity a cowl on the pot, and retain cooking at a simmer until the potatoes are soft, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it flippantly, and make easy-up easier.
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