Chilly October days call for hearty soups that can simmer all day. Corn chowder with Andouille sausage is one of my favorites. The Andouille adds a bit of spice, but the creamy base tones it down. My three-year-old said “It’s a little spicy, but not too spicy.”
I slice the Andouille into about one-inch cubes because I like the chowder to be chunky, yet want the pieces bit-sized. Slow cooker meals are a great way for kids to help because they can throw in ingredients without risk of a hot stove or splatters.
Everything gets combined in the slow cooker for this tasty soup. Then the only thing left to do is cut up some bread, sprinkle the soup with a bit of shredded cheese, and serve. This is so hearty and satisfying. The leftovers are great, too!
- Heat a diced medium-size onion in a little butter until tender.
- Combine 3 cups chicken broth, 1 1/2 cups of half-and-half, a bag of frozen corn, 2-3 cups of diced potatoes (I peeled mine because I used russets), and a diced Andouille sausage in a slow cooker.
- Add salt and pepper to taste. I also threw in a bay leaf.
- Cook on high for 3 hours or low for at least 6 hours until potatoes are tender.
- About 30 minutes before serving, dissolve 2 tablespoons of cornstarch in 1/2 cup of half-and-half and add it to the soup.
- Allow to cook for another 20-30 minutes.
- Garnish with cheese and serve!