Ingredients

• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 0.75 cups chopped green bell pepper
• 0.75 cups chopped red bell pepper
• 0.5 cups diced celery
• 1 pound andouille sausage , diced
• 2 cloves garlic , minced
• 0.5 teaspoons cayenne pepper
• 3 cups frozen corn kernels , thawed
• 2 bays leaves
• 2 teaspoons dried thyme
• 6 cups low-sodium chicken broth
• 3 Yukons Gold potatoes , cut into 1/2-inch cubes
• 1 cup heavy cream
• salt and ground black pepper to taste
• 0.5 cups chopped cilantro

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.
2. 2 Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.
3. 3 Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.
4. 4 Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.

Nutrition per serving