Slow Cooker Andouille Corn Chowder

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.”

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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.

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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!

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Recipe:

  • 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!

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