Cajun Corn Chowder
- 8 cups frozen corn, thawed
- 3 1/2 cups chicken broth
- 8 oz andouille sausage, chopped
- 1 onion, chopped finely
- 1 red bell pepper, chopped finely
- 1 TBS vegetable oil
- 4 cloves garlic, minced
- 1/2 tsp Cajun seasoning
- 1 1/2 lbs red potatoes, cut in small cubes (about 1/2 inch)
- 1/2 cup heavy cream
- Salt and pepper, to taste
Put half the corn and 2 cups of broth in a blender, and blend for about 10 seconds; set aside.
Put the oil, sausage, onion and pepper in a large pot, and cook over medium high heat for about 8 minutes, until vegetables are soft and a little browned, adding a little salt and pepper as they cook and stirring occasionally.
Add the garlic and Cajun seasoning and stir for 30 seconds, until fragrant.
Add the blended broth/corn, the additional 1 ½ cups of broth, the potatoes and cream, and stir everything together. Simmer for about 20 minutes, or until the potatoes are tender.
Add in the remaining 4 cups of corn, season to taste, and serve.