Corn Andouille Chowder Recipe

February’s “Down on the Farm” column in the Nashua Telegraph Encore section highlighted another epic recipe from Liz Barbour of the Creative Feast:


  • 12 ounces Andouille sausage,    cut into ½-inch slices
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted    butter
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 large garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme,    2 teaspoons fresh
  • 2 small red potatoes cut into    1-inch dice
  • ½ pound corn kernels, fresh    or frozen
  • 6 cups low-sodium chicken    stock
  • 2 cups milk
  • 1 cup cherry tomatoes    cut in half
  • 3 tablespoons flat-leafed    parsley, chopped
  • Salt and pepper to taste


  1. Heat a heavy-bottomed soup pot with canola oil over medium-high heat.
  2. Add the sausage and cook until browned on both sides.
  3. Remove the sausage to a paper towel to drain off the extra fat. Keep 2 tablespoons of the remaining fat in the pot.
  4. Add the butter to the pot and place onions, celery, garlic and bay leaves in the pot. Saute until the onions and celery are soft, about 5-8 minutes.
  5. Add the thyme, potatoes, chicken stock and milk. Bring to a simmer. Cook until the potatoes are soft, about 10 minutes. Remove the bay leaves.
  6. To thicken the soup, remove 2 cups of broth with vegetables and puree. Add this back to the soup.
  7. Bring the soup back to a simmer and add the sausage, corn, tomatoes and parsley. Simmer for an additional 10 minutes. Season to taste.

Serves 8

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