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Corn, Potato and Sausage Chowder


  • 2 tablespoons unsalted butter
  • 1/2 onion (finely chopped)
  • 1/2 green bell pepper (chopped)
  • 1/2 pound baking potato (peeled and chopped)
  • 1/2 cup chicken borth
  • 1/2 cup water
  • 2 cups corn kernals
  • 1/2 cup heavy cream
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 2 links Aidells Habanero Green Chile or Cajun Style Andouille Sausage
  • Salt and freshly ground black pepper
  • 2 tablespoons cilantro (chopped)

Cooking Instructions

  1. Melt 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the potato and 1 cup of broth. Bring to a simmer, cover, and cook until the potatoes are just tender, 10-15 minutes. Stir in the remaining ½ cup broth, water, corn and cream. Bring to a simmer.
  2. In a small bowl, combine the flour and remaining tablespoon butter using your fingers or a fork. Stir into the soup and stir constantly until it returns to a simmer and thickens slightly. Heat the olive oil in a heavy skillet and brown the sausage over medium-low heat, 4-5 minutes.
  3. Stir sausage into soup, season with salt and pepper, and scatter cilantro over the surface.