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New Orleans Corn and Andouille Smoked Sausage Chowder

Servings:
Makes 10 appetizer or 5 main-course servings
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Ingredients

For the seasoning mix
  • 1 1/5 tablespoon chef paul prudhomme
  • 3/4 teaspoon dry mustard
  • 1 1/5 tablespoon dark brown sugar
  • 3 cup onions
  • 7 cup corn kernels
  • 3 cup green bell peppers
  • 2 cup tomatoes
  • 1 pound andouille
  • 6 tablespoon all-purpose flour
  • 1 tablespoon garlic
  • 7 cup chicken stock

Preparation

Baking Directions:

We don't cook this soup on the back of the stove all day, so you can really taste the separate flavors of the corn and andouille.

  It still has the traditional, down-home goodness of country cooking, though, thanks to the brown sugar, basil and peppers.

For the seasoning mixCombine the seasoning mix ingredients in a small bowl.

Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes.

  To the pot add 2 cups of the onions, 2 cups of the bell peppers, the andouille, and 2 tablespoons of the seasoning mix.

  Cook, stirring and scraping the bottom of the pot every 3 or 4 minutes, for 20 minutes.

  If necessary to prevent burning during this time, add a little of the stock, stir well and scrape the pot bottom, and continue cooking.

At the end of the 20 minutes, add the corn, tomatoes, flour, garlic, the remaining onions, the remaining bell peppers, 4 cups of the stock, and the remaining seasoning mix.

  Cook, stirring and scraping the pot every 8 or 10 minutes, for 40 minutes.

  Stir in the remaining stock, bring just to a boil, reduce the heat to low, and simmer for 15 minutes.

  Remove from the heat and serve.