Andouille Sausage & Leek Chowder
Enjoy our recipe that uses Andouille sausage in a comforting, creamy chowder!
Equipment
Ingredients
- 12 oz Andouille Cajun-style, sliced into ¼-inch coins (like Zatarains)
- 2 T olive oil
- 1 whole leek thoroughly washed, cut into 1-in. pieces
- 1 c diced white or yellow onion
- ½ c diced red or yellow bell pepper
- 2 T Tony Chacherre Creole Seasoning
- 2 T minced fresh garlic
- 3 c broth chicken, beef, or veg
- 2 lb. red potatoes skin on, cut into ½-in. cubes (you’ll want these small for spooning)
- 1 lb. carrots peeled, washed, and cut into ¼-in. coins
- 1 c. white or yellow corn kernels canned or frozen
- 1 cup heavy cream
- Salt freshly ground black pepper, and hot sauce of your choice to taste
Instructions
- Brown andouille sausage in oil in a pot over medium-high heat, 2 minutes per side. I like to keep the drippings for flavor, but if you want less fat, remove sausage and drain on paper towel and dispose of the fat into the trash can.
- Add the pieces of leeks, bell pepper, garlic, and onion to bottom. Cook til soft, about 10 mins, covered, on medium-low heat.
- To help prevent lumps, in a separate bowl, whisk ½ c milk with 2 T of flour. Turn heat to medium under the pot and drizzle the flour/milk mixture, whisking rapidly. Let simmer 2 minutes while stirring.
- Add in broth, carrots, and potatoes, partially cover, creole seasoning, and bring soup to a boil.
- Reduce heat and simmer soup until potatoes are fork-tender, about 12 minutes.
- Stir in cream, leeks, corn, and sausage. Add pepper and hot sauce to taste. Serve warm.
- If chowder is too thick, add ¼ c. of water and gently incorporate with a wooden spoon.
Nutrition
Serving: 1gCalories: 316kcalCarbohydrates: 27gProtein: 10gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 47mgSodium: 1104mgFiber: 4gSugar: 6g
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