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Andouille Sausage Corn Chowder
| 1 medium onion, chopped 1/2 cup chopped celery 2 Tbsp unsalted butter 1-1/3 cups diced peeled potato (about 8 oz) 2 cups water or chicken stock 2 cups whole-kernel corn (fresh, canned or frozen and thawed) 1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme, crumbled 1/2 tsp salt 12 oz Saag’s® Classics Andouille Sausage, halved lengthwise, sliced 1/4-inch thick 1 to 2 cups milk 1/2 cup sliced green onion Salt and freshly ground black pepper to taste Hot sauce to taste |
Saute onion and celery in butter until soft, about 10 minutes. Add potato and saute briefly. Add water, corn, and salt; simmer until potatoes are done, about 10 minutes. Coarsely puree mixture; return to pot. Stir in 1 cup milk, sausage, and green onion. Add additional milk to reach desired consistency; heat just to boiling. Season to taste. Makes 7 to 8 cups. |