Prep Time::20 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
2 tablespoons olive oil
1 cup coarsely chopped onion
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
½ cup diced celery
1 pound andouille sausage, diced
2 cloves garlic, minced
½ teaspoon cayenne pepper
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
Directions
Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.
Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.
Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.