Cajun Corn Chowder

Name: Cajun Corn Chowder
Ingredients: 2 teaspoons vegetable oil, divided (1/1); 1/2 pound andouille sausage, diced small; 1 medium onion, diced; 1 poblano pepper, seeded and diced; 1/2 teaspoon cayenne pepper ( or less if you prefer ); 2 to 3 cups fresh or frozen corn kernels; 3 medium red-skinned potatoes, peeled and diced; 6 cups rich chicken broth; 4 tablespoons yellow cornmeal; 1/4 cup half and half or light cream; Salt and pepper to taste; Thinly sliced green onion for garnish

12 ingredients

5 steps

Ingredients

2 teaspoons vegetable oil, divided (1/1)
1/2 pound andouille sausage, diced small
1 medium onion, diced
1 poblano pepper, seeded and diced
1/2 teaspoon cayenne pepper ( or less if you prefer )
2 to 3 cups fresh or frozen corn kernels
3 medium red-skinned potatoes, peeled and diced
6 cups rich chicken broth
4 tablespoons yellow cornmeal
1/4 cup half and half or light cream
Salt and pepper to taste
Thinly sliced green onion for garnish

Directions

1

Heat one teaspoon of the oil in a 4-quart soup or sauce pot. Add the diced andouille and saute until lightly browned. Remove from the pot.
2

In the same pot, add the second teaspoon of oil along with the onion, poblano and cayenne. Saute over medium heat until the vegetables soften.
3

Add the corn, potatoes, and chicken broth. Bring up to a boil and then down to a simmer for about 15 minutes.
4

Whisk in the cornmeal, one tablespoon at at time and return the andouille to the pot. Simmer for a few more minutes. The chowder will thicken. Stir in the half and half or cream and season to taste with salt and pepper.
5

Serve warm garnished with the green onion slices.