Spicy Andouille Corn Chowder Recipe

Ingredients

• 1 pound Andouille sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups fresh or frozen corn kernels
• 4 cups chicken broth
• 1 cup heavy cream or coconut milk for a dairy-free option
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh cilantro or parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Stir occasionally to ensure even cooking.
2. Add the diced onion and minced garlic to the pot. Sauté for another 3-4 minutes until the onion is translucent and the garlic is fragrant.
3. Stir in the diced potatoes and corn kernels, mixing them with the sausage and onion mixture. Sauté for an additional 2 minutes.
4. Pour in the chicken broth, making sure all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 15-20 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, stir in the heavy cream or coconut milk, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. Allow the chowder to heat through for about 5 more minutes.
6. Remove the chowder from heat. Serve hot, garnished with fresh cilantro or parsley for an added burst of flavor.