Andouille-Potato Chowder
- Serves: 6
- Preparation Time: 10 minutes
- Total Cooking time: 25 minutes
Amazingly delicious and super fast to make, this soup is perfect for cold rainy (or snowy) days or an evening after coming off of the slope. Smooth, smoky and mildly spicy it is perfect by itself or with a handful of oyster crackers in the bowl.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | lb | Andouille sausage, diced |
| 4 | cups | potatoes, peeled and diced ½” cubes |
| 2 | cups | frozen whole kernel corn |
| 1/2 | cup | cheddar cheese, shredded |
| 4 | cups | chicken stock |
| 4 | cups | milk |
| 1/2 | cup | diced yellow onions |
| 1-1/2 | tbsp | chopped garlic |
| 1/4 | tsp | black pepper |
| 2-3 | tbsp | green chili sauce (jalapeno based) to taste |
| 1/2 | cup | roux (equal parts flour and oil heated over medium heat til smooth) |
To prepare:
Heat a large, heavy bottomed soup pan over medium high heat, add in the andouille sausage and sauté briefly until the sausage begins to release some of its oil, add in the garlic and chopped onions as well as the chili sauce and black pepper. Stir to combine and then add the chicken stock and potatoes. Return to a simmer for 5-10 minutes, or until potatoes begin to become tender. Add in the milk and return to a boil stirring frequently. Next, add in the frozen corn and continue simmering until the potatoes are tender. Stir in the roux and return to a boil to thicken stirring constantly. Remove from the heat and stir in the cheddar cheese until smooth. Serve piping hot with oyster crackers and strips of green chili to garnish.
