Spicy Cajun Corn Chowder With Andouille Sausage

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb andouille sausage, sliced into 1/4-inch rounds
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 ribs celery, diced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (seeds removed for less heat)
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, 1/2-inch cubes
• 3 cups corn kernels (fresh, frozen, or canned and drained)
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (to taste)
• 3/4 tsp freshly ground black pepper
• 1–1 1/2 tsp kosher salt, plus more to taste
• 2 bay leaves
• 2 green onions, thinly sliced (for garnish)
• 2 tbsp chopped fresh parsley (for garnish, optional)

Do This

• 1. Prep vegetables and potatoes; slice andouille into 1/4-inch rounds.
• 2. Brown sausage in oil in a large heavy pot over medium-high heat, 5–7 minutes; remove and set aside.
• 3. In the same pot, sauté onion, celery, bell pepper, and jalapeño until soft; add garlic and cook 1 minute.
• 4. Stir in butter to melt, then flour; cook 2–3 minutes, stirring, to form a light roux.
• 5. Slowly whisk in chicken broth, then add potatoes, bay leaves, paprika, thyme, oregano, cayenne, salt, and pepper. Simmer gently 15–18 minutes until potatoes are tender.
• 6. Stir in corn, cream, and milk; return sausage to the pot. Simmer 5–10 minutes until thick and creamy. Adjust seasoning and serve hot, garnished with green onions and parsley.

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Why You’ll Love This Recipe

• It is deeply savory and smoky from andouille sausage with just the right Cajun-style kick.
• Creamy, cozy chowder texture balanced by sweet pops of corn and tender potatoes.
• Uses simple grocery store ingredients, but tastes like it simmered all day.
• Easy to customize for more or less heat, or to stretch for a crowd.

Grocery List

• Produce: Yellow onion, celery, red bell pepper, jalapeño, garlic, Yukon Gold potatoes, corn (fresh ears or bag of frozen), green onions, fresh parsley (optional)
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Andouille sausage, vegetable oil, chicken broth, all-purpose flour, smoked paprika, cayenne pepper, dried thyme, dried oregano, bay leaves, kosher salt, black pepper

Full Ingredients

Sausage and Base

• 1 lb andouille sausage, sliced into 1/4-inch thick rounds
• 2 tbsp vegetable oil (or other neutral oil)

Aromatics and Vegetables

• 1 large yellow onion, diced (about 2 cups)
• 2 ribs celery, diced (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 small jalapeño, seeded and minced (leave some seeds in for extra heat if desired)
• 4 cloves garlic, minced
• 1 1/2 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes (about 4 cups)
• 3 cups corn kernels
  • From about 4 large ears fresh corn, or
  • 3 cups frozen corn, thawed, or
  • Two 15 oz cans corn, drained

Liquids and Thickener

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1 cup whole milk

Seasonings

• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper, to taste
• 3/4 tsp freshly ground black pepper
• 1–1 1/2 tsp kosher salt, plus more to taste
• 2 bay leaves

Garnishes (Optional but Recommended)

• 2 green onions, thinly sliced
• 2 tbsp chopped fresh parsley
• Extra smoked paprika or cayenne, for dusting (optional)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Start by getting everything ready so the cooking goes smoothly. Dice the onion, celery, and red bell pepper into small, even pieces so they cook at the same rate. Seed and finely mince the jalapeño (leave a few seeds if you want more heat). Mince the garlic. Scrub the Yukon Gold potatoes and cut them into 1/2-inch cubes; leaving the peel on adds flavor and texture, but you can peel them if you prefer. Slice the andouille sausage into 1/4-inch rounds.

If using fresh corn, stand each ear upright in a large bowl and carefully slice down the sides with a sharp knife to remove the kernels. Measure out 3 cups. If using frozen corn, thaw and drain off excess water. If using canned corn, drain well. Have your broth, cream, milk, and spices measured and ready.

Step 2: Brown the andouille sausage

Place a large, heavy-bottomed pot or Dutch oven (5–6 quarts) over medium-high heat (about 375°F / 190°C surface temperature). Add the vegetable oil. When the oil shimmers, add the sliced andouille sausage in a single layer. Cook, turning occasionally, until nicely browned on both sides, 5–7 minutes. The goal is to render some of the fat and develop browned bits on the bottom of the pot, which add flavor to the chowder.

Use a slotted spoon to transfer the browned sausage to a plate, leaving the fat in the pot. If there is more than about 2 tablespoons of fat in the pot, carefully spoon off any excess so the chowder does not become greasy.

Step 3: Sauté the Cajun vegetable base

Reduce the heat to medium (approximately 325°F / 165°C). To the same pot with the sausage drippings, add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5–7 minutes. Add the minced jalapeño and cook 1–2 minutes more.

Stir in the minced garlic and cook just until fragrant, about 30–60 seconds. Avoid browning the garlic, as that can make it taste bitter. At this point, the vegetables should be glossy and soft, and the bottom of the pot will have flavorful browned bits.

Step 4: Build the roux in the pot

Add the butter to the vegetables and let it melt completely. Sprinkle the flour evenly over the mixture. Stir constantly, coating the vegetables and absorbing the fat. Cook this mixture over medium heat for 2–3 minutes. You are forming a light roux, which will thicken the chowder and give it body.

The roux should bubble gently and smell slightly nutty but not burned. Scrape the bottom of the pot as you stir to loosen any browned bits. This step helps prevent a raw flour taste in the finished chowder.

Step 5: Add broth, potatoes, and seasonings, then simmer

While stirring, slowly pour in the chicken broth, about 1 cup at a time, whisking or stirring thoroughly after each addition to avoid lumps. Once all the broth is added and the mixture is smooth, stir in the cubed potatoes and bay leaves.

Add the smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and 1 teaspoon of kosher salt to start. Stir well. Increase heat to medium-high and bring the chowder base just to a boil, then immediately reduce to a gentle simmer (small, steady bubbles; about 190–200°F / 88–93°C). Cover partially and cook, stirring occasionally, for 15–18 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.

Step 6: Stir in corn, cream, and sausage

Once the potatoes are tender, add the corn kernels to the pot and stir. Pour in the heavy cream and whole milk, then return the browned andouille sausage (along with any juices on the plate) to the pot. Stir to combine.

Keep the heat at a gentle simmer, without letting it come to a full rolling boil, for 5–10 minutes. This allows the flavors to meld and the chowder to thicken slightly from the starch in the potatoes and the roux. If the chowder seems too thick for your liking, add a splash or two of extra broth or milk. If it is too thin, continue simmering uncovered for a few more minutes, stirring occasionally, until it reaches your desired consistency.

Step 7: Taste, adjust, and serve

Remove and discard the bay leaves. Taste the chowder and add more salt, cayenne, or black pepper as needed. If you like extra smokiness, sprinkle in a pinch more smoked paprika. For a creamier texture, you can use a potato masher to very lightly mash some potatoes against the side of the pot, then stir them back in.

Ladle the hot Cajun corn chowder into warm bowls. Garnish each serving with sliced green onions, chopped parsley, and a light dusting of smoked paprika or cayenne for color and heat. Serve immediately with crusty bread, cornbread, or a simple green salad.

Pro Tips

• Control the heat level: Start with 1/4 teaspoon of cayenne and taste at the end. Add more in small pinches until it reaches your preferred spice level.
• Use good andouille: The sausage drives a lot of the flavor here. Look for a well-seasoned, smoked andouille; if it is very salty, reduce the added salt a bit and adjust at the end.
• Do not boil after adding dairy: Keep the chowder at a gentle simmer after adding cream and milk. Boiling can cause the dairy to separate and become grainy.
• Texture tweaks: For a thicker chowder, lightly mash some of the potatoes in the pot or blend 1–2 cups of the soup (without sausage) and stir it back in.
• Use fresh corn if you can: Fresh kernels add extra sweetness and a little crunch that pairs beautifully with the smoky, spicy broth. Frozen works very well when corn is out of season.

Variations

• Chicken and sausage version: Add 1–2 cups of cooked, shredded chicken (rotisserie works great) along with the sausage in Step 6 for extra protein and a heartier bowl.
• Slightly lighter chowder: Swap the heavy cream for half-and-half and use 2% milk instead of whole. The chowder will be a bit less rich but still creamy.
• Vegetarian-friendly option: Omit the sausage, use vegetable broth, and add 1–2 teaspoons of smoked paprika plus a dash of liquid smoke for that smoky note. You can also add a can of drained white beans for protein.

Storage & Make-Ahead

Allow the chowder to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. The flavors often deepen by the next day, making this a great make-ahead meal. Reheat gently on the stovetop over low to medium-low heat, stirring occasionally, until steaming hot but not boiling. You may need to add a splash of broth or milk to loosen it, as it will thicken in the fridge.

For longer storage, you can freeze the chowder for up to 2–3 months, though the texture of the potatoes and dairy can become slightly grainy after thawing. Thaw overnight in the refrigerator, then reheat gently and whisk well to bring it back together. Avoid repeated cycles of freezing and thawing.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 520 calories; 35 g fat; 16 g saturated fat; 33 g carbohydrates; 4 g fiber; 8 g sugar; 19 g protein; 1,050–1,250 mg sodium (depending on sausage and broth used). These numbers are estimates and will vary based on specific ingredients and brands.