Spicy Kale Chowder With Andouille Sausage Food

ANDOUILLE SAUSAGE AND CORN CHOWDER RECIPE - (4.5/5)

ANDOUILLE SAUSAGE AND CORN CHOWDER Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped onion
1/2 cup diced celery
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
1/2 cup chopped cilantro

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.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

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!

Provided by Wyattdogster

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

SMOKY SHRIMP CHOWDER WITH ANDOUILLE

Smoky Shrimp Chowder With Andouille image

I'm always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he'll come into the kitchen and ask what we're having for dinner, and more than likely it's not what he's really hoping for: That's when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he's being tortured? He did expand his culinary horizons and loved this soup:

Provided by kmergirl

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 leek, white and light green portions, sliced
2 crushed garlic cloves
1 teaspoon chopped fresh thyme
1 lb andouille sausage, sliced
1 teaspoon cajun seasoning
4 cups chicken broth
3/4 lb potato, diced
1 cup whole milk
1 lb large shrimp, peeled and deveined
salt
cayenne
fresh ground black pepper

Steps:

Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
Add the shrimp and cook until they turn pink.
Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.

Nutrition Facts : Calories 484.8, Fat 28.8, SaturatedFat 9.1, Cholesterol 162.4, Sodium 1557.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.3, Protein 35.8