SERVES 6 to 8
TOTAL TIME: 45 minutes
You can substitute 12 ears of fresh corn for the frozen corn; use a paring knife to cut the kernels off the cobs. Serve with hot sauce.
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8 |
cups frozen corn, thawed |
|
3 |
cups low-sodium chicken broth |
|
8 |
ounces andouille sausage, cut into ¼-inch pieces |
|
1 |
onion, chopped fine |
|
1 |
red bell pepper, stemmed, seeded, and chopped fine |
|
1 |
tablespoon vegetable oil |
|
2 |
garlic cloves, minced |
|
½ |
teaspoon Cajun seasoning |
|
1 |
pound red potatoes, cut into ½-inch pieces |
|
½ |
cup heavy cream |
|
|
Salt and pepper |
1. Process 4 cups corn and 2 cups broth in blender until smooth, about 10 seconds; set aside.
2. Combine sausage, onion, bell pepper, and oil in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and Cajun seasoning and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth, scraping up any browned bits.
3. Stir in pureed corn, potatoes, and cream and simmer until potatoes are tender, about 20 minutes.
4. Stir in remaining 4 cups corn and cook until heated through, about 1 minute. Season with salt and pepper to taste and serve.
VARIATION
CAJUN SHRIMP AND CORN CHOWDER
Do not overcook the shrimp or else they will turn rubbery.
Substitute 1 pound small shrimp (51 to 60 per pound), peeled, deveined, and tails removed, for 4 cups corn in step 4; cook until shrimp are bright pink, about 3 minutes.