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Spicy Andouille Corn Chowder is a delightful and hearty dish that combines the comforting essence of traditional chowder with the vibrant kick of spicy Andouille sausage. This rich and creamy chowder is not just a meal; it's an experience that embodies the warmth of Southern cooking, perfect for chilly evenings or gatherings with friends and family. The interplay of flavors in this dish—sweet corn, smoky sausage, and aromatic spices—creates a bowlful of joy that caters to both the palate and the soul.

Andouille Corn Chowder

Dive into the delicious world of Spicy Andouille Corn Chowder, where traditional comfort meets a kick of Southern flavor! This rich and creamy chowder is packed with sweet corn, smoky Andouille sausage, and aromatic spices, promising a hearty experience perfect for cozy evenings. Ready to impress your family and friends? Click through to explore this flavorful recipe and learn how to make your own satisfying bowl of chowder that's sure to warm your soul!
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Ingredients
  

1 tablespoon olive oil

8 ounces andouille sausage, diced

1 medium onion, chopped

2 cloves garlic, minced

2 medium potatoes, diced

4 cups corn kernels (fresh or frozen)

4 cups chicken broth

1 cup heavy cream

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes.

    Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.

      Stir in the diced potatoes, corn kernels, smoked paprika, and cayenne pepper. Mix well to combine all the ingredients.

        Pour in the chicken broth, ensuring all the vegetables are submerged. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

          Once the potatoes are cooked, stir in the heavy cream and season with salt and black pepper to taste. Let the chowder simmer for an additional 5 minutes to thicken slightly.

            Remove the pot from heat and serve hot, garnished with fresh cilantro and lime wedges on the side for an extra zing.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6