My friend Jennifer published a cookbook. I know famous people y'all ;) Not only did Jennifer create over a hundred recipes in The Gourmet Kitchen, but she also shot all the photos. If you are familiar with her Savory Simple blog or follow her on instagram, you'll easily recognize Jennifer's stunning photos.
Don't be afraid of the gourmet in the title of the book. The recipes are approachable, incredibly well explained, and can be made by cooks of any level of expertise. If nothing else, buy the book for the gorgeous photo of eggs: tear out a page and frame it for your kitchen gallery wall {yes, I'm planning to do just that!}.
When Jennifer sent me her cookbook, the recipe I wanted to make immediately was Andouille Corn Chowder. Luckily, I bought all the groceries before getting sick and had a large pot of this spicy, creamy and decadent soup to last me through the weekend and a few extra days this week.
Andouille Corn Chowder
Copied with permission
PREP TIME: 15 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
YIELD: 5 to 6 servings
Ingredients:
- 1 tablespoon clarified butter or extra-virgin olive oil
- 9 ounces (approximately 3 links) precooked turkey Andouille sausage, diced small
- 1 1⁄2 cups diced yellow onion (approximately 1 large)
- 1⁄2 teaspoon kosher salt, plus a pinch
- 2 tablespoons all-purpose flour
- 1 large or 2 small cloves garlic, minced
- 2 1⁄2 cups chicken stock, preferably homemade
- 1 medium russet potato
- 1 1⁄2 cups whole milk or half-and-half
- Kernels from 4 medium ears of corn (approximately 3 cups)
- Ground black pepper
- 1 tablespoon unsalted butter to finish (optional)
- Chopped fresh parsley for garnish
Directions:
- Heat the butter in a large Dutch oven or heavy-bottom saucepan. Brown the sausage over medium-low heat until crisp. Remove from the pan and set aside.
- Add the onion and a pinch of salt to the Dutch oven. Place a liquid measuring cup filled with water near the stove. Allow the onion to cook for several minutes, stir- ring periodically as it begins to caramelize. A brown glaze will begin forming on the bottom of the pan. If at any point the bottom of the pan looks like it’s about to become too dark and start burning, add 1 to 2 tablespoons of the reserved water and scrape the brown bits back into the onion. Once the onion is soft and lightly caramelized, add the flour, tossing it with the onion to coat. Add the garlic and cook for another minute.
- A brown coating should begin to form on the bottom of the pan, this time from the flour. Once the pan has a brown glaze, add the chicken stock and use a spatula to scrape the brown bits up from the bottom of the pan so they combine with the liquid. Bring the mixture to a boil over high heat.
- While the stock is heating, peel and dice the potato (a small or medium dice). Once the stock is boiling, add the milk along with the diced potato. Turn the heat to medium-low and allow the mixture to simmer for 15 minutes, uncovered, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
- Add the corn kernels and simmer for another 8 to 9 minutes, stirring frequently. Add the sausage, salt, and pepper and stir for another 1 to 2 minutes.
- If using butter to finish, stir just after removing the pan from the heat. Top each serving with fresh chopped parsley and serve.
You could definitely make this soup without the sausage, but I loved the spicy kick the andouille sausage gave to the chowder. I think it'd be fun to use butternut squash instead of potatoes for a more winter feel.
Final note: I used frozen corn which was very convenient! Can't wait to heat up the last portion of this chowder for lunch today.
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