Andouille Sausage and Corn Chowder

Name: Andouille Sausage and Corn Chowder
Total time: 85
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 cup coarsely chopped onion; 0.75 cup chopped green bell pepper; 0.75 cup chopped red bell pepper; 0.5 cup diced celery; 1 pound andouille sausage, diced; 2 cloves garlic, minced; 0.5 teaspoon cayenne pepper; 3 cups frozen corn kernels, thawed; 2 bay leaves; 2 teaspoons dried thyme; 6 cups low-sodium chicken broth; 3 Yukon Gold potatoes, cut into 1/2-inch cubes; 1 cup heavy cream; salt and ground black pepper to taste; 0.5 cup chopped cilantro

Recipe by Wyattdogster from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

8 servings

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2 tablespoons olive oil
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1 cup coarsely chopped onion
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0.75 cup chopped green bell pepper
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0.75 cup chopped red bell pepper
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0.5 cup diced celery
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1 pound andouille sausage, diced
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2 cloves garlic, minced
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0.5 teaspoon cayenne pepper

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3 cups frozen corn kernels, thawed
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2 bay leaves
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2 teaspoons dried thyme
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6 cups low-sodium chicken broth
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3 Yukon Gold potatoes, cut into 1/2-inch cubes
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1 cup heavy cream
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salt and ground black pepper to taste
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0.5 cup chopped cilantro

Instructions

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.
Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.
Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.