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As the chill of autumn settles in and the days grow shorter, there's nothing quite like a steaming bowl of chowder to warm the body and soul. Among the myriad of chowder recipes, Spicy Andouille Corn Chowder stands out as a delightful combination of flavors that encapsulate the essence of comfort food. This hearty dish marries the smoky, spicy character of Andouille sausage with the natural sweetness of corn, creating a symphony of taste that is perfect for gatherings, family dinners, or simply cozy nights at home.

Andouille Corn Chowder

Warm up your autumn evenings with this delicious Spicy Andouille Corn Chowder recipe! This hearty dish combines smoky Andouille sausage with sweet corn and creamy potatoes, delivering a comforting bowl that's perfect for family dinners or cozy nights in. Whether you prefer it rich and creamy or dairy-free, this chowder is versatile and full of flavor. Click through to explore the full recipe and enjoy the taste of comfort food at its finest!
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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

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

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.

    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.

      Stir in the diced potatoes and corn kernels, mixing them with the sausage and onion mixture. Sauté for an additional 2 minutes.

        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.

          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.

            Remove the chowder from heat. Serve hot, garnished with fresh cilantro or parsley for an added burst of flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                - Presentation Tips: Serve the chowder in rustic bowls with a sprinkle of chopped cilantro on top and a few extra slices of Andouille sausage for garnish. Pair with crusty bread on the side for a hearty meal.