Andouille Corn Chowder

1 stick unsalted butter
1 small yellow onion, diced
1 carrot, diced
1 celery stalk, diced
1 clove garlic, minced
1/2 C flour
3 cups white corn kernels, thawed
3 C chicken stock
2 C milk
2 links of andouille sausage
1 T chipote chile powder
Tabasco sauce
salt and pepper

Combine corn and chicken broth in a 4-quart pot and bring to a boil. Reduce heat, add andouille sausage, and simmer for 10 minutes.

In a stockpot, melt the butter and add the carrot, onion, celery and garlic, and saute until soft. Add the flour and stir to make a roux. Cook until bubbly and light brown. Turn off heat and allow to cool slightly.

Start tempering the roux with the broth mixture. After all the broth is added, add the milk, chipotle chile powder, Tabasco, salt and pepper to taste.

For a less spicy version, omit the andouille, chile powder and tabasco. Can also use grated cheddar, crab, chicken or bacon.

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