“This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!” - by Wyattdogster
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
- Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 439 cal
- 22%
- Fat
- 31.7 g
- 49%
- Carbs
- 28.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
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"This was fantastic. I followed recipe almost exactly except used red potatoes and about half the thyme. I also threw in a few slices of turkey bacon and used chicken andouille sausage as a lighter alt..." See moreernative. This had a great spicy flavor and was a hit with the hubby."
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