Cajun Sausage And Corn Chowder Food

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

CAJUN SAUSAGE AND CORN CHOWDER

Steps:

• In a large Dutch oven, heat oil over medium heat. Add onions and garlic and cook until soft, 3-5 minutes.
• Add chicken broth, potatoes, sausage, corn and Cajun seasoning and bring to a boil. Simmer for 8-10 minutes, or until potatoes are just tender.
• Meanwhile, whisk together milk and flour in a medium bowl until smooth. Slowly whisk milk mixture into soup and return to a simmer. Cook until thickened, about 5 minutes. Season to taste with salt, pepper, and cayenne. Stir in green onions just before serving.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Steps:

• 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.

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER

Steps:

• In large, deep pot fry bacon until crisp. Remove from pot and set aside.
• In same pot, add sliced sausage and onion and cook until sausage is browned.
• Crumble bacon and add to pot with the sausage and onions.
• Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
• In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
• Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
• Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
• Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

CORN AND SAUSAGE CHOWDER

Steps:

• Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.

CAJUN SAUSAGE CHOWDER

Steps:

• Brown sausge & onions in a large pan; add tomato juice,tomatoes,bay leaf ,salt,garlic powder,thyme and pepper to sausage; bring to boil.
• Reduce heat, simmer covered 15 min., stir in potatoes,green pepper & beans.
• Cook for 15-20 minutes longer or until potatoes are tender.
• Stir in hot pepper sauce, remove bay leaf and ladle into soup bowls.
• Garnish with parsley.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Cook and stir onion, celery, carrot, green and red bell peppers in the hot oil until softened, about 5 minutes. If using the cajun sausage, cook with the vegetables.
• Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture. Continue to cook and stir for 1-2 minutes.
• Fold corn kernals and bay leaves into the sausage mixture; season with thyme.
• Allow the mixture to simmer until the corn is warmed, about 1 minute.
• Pour in chicken broth, stir in potatoes and heavy cream and bring the mixture to a boil.
• Reduce heat and cook at a simmer, stirring occasionally, until the carrots and potatoes are tender, about 20 minutes.
• Season the chowder with salt and pepper.
• Remove the bay leaves and garnish with cilantro to serve.

CAJUN CORN CHOWDER

Steps:

• Brown bacon with butter in large stock pot, about 5 minutes on med high heat. Reduce heat to medium-low, add onion and garlic, saute 3-5 minutes. Add flour and cook roux for 5 minutes, stirring occasionally. Add heavy cream, milk, and potatoes, bring to a boil over medium high heat, stirring as needed to not scorch milk. Add the rest of ingredients and simmer on low heat for 30 minutes or until potatoes soften.
• Garnish with cheese and serve.

CORN AND SAUSAGE CHOWDER

Steps:

• If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
• Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
• Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
• Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
• Garnish with parsley and serve.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.