Corn Chowder with Andouille

Corn Chowder from Eliot's Eats

I have been trying to highlight some of the food that I served during the recent Thanksgiving week of family, food and fun.   This dish did not make it to the table during that week because basically we had too much food.  I did make it for a quick weeknight dinner last week and it is a keeper of a recipe.    This recipe comes from a local chef, Michael Minden of Michael V’s.

I think it would make a great Christmas Eve dinner tonight if you are keeping things low-key.

Corn Chowder with Andouille
Slightly adapted from T. Magazine (Winter 2015)

3 T. butter, divided
6 oz. andouille sausage, diced
1/2 c. onion, diced
1 lb. frozen corn
1 t. fresh ground black pepper
1 t. granulated garlic
16 oz. chicken stock
2 c. half  and half
2 T. flour
1/4 to 1/2  t. Sriracha (or favorite hot sauce)
green onions to garnish

Saute onions and andouille in 1 T. melted butter until onions are transparent.

Add corn, spices and chicken stock; simmer 6-8 minutes.

Add half and half and  simmer 8 minutes more.

Mix remaining 2 T. melted butter and flour in a small saucepan to make a roux; cook 4 minutes but do not brown.  Make sure the flour is cooked though.

Add roux slowly to soup and whisk in; simmer 4 minutes or until desired thickness.   Add Sriracha.  Garnish with green onions before serving.

 

Corn Chowder from Eliot's Eats

Corn Chowder with kale salad and crusty bread

 

Since this recipe was intended to go up earlier, I had forgotten that at the end of the draft’s post was acknowledgement and thanks for all those who helped bring our Thanksgiving meals together.

Better late than never….

Obviously, I needed to thank everyone who helped with recipes for our Thanksgiving week:

Ina Garten (for the Boeuf)
Martha Stewart (for the turkey gravy)
Chris from Cafe Sucre Farine for not only the butternut squash recipe, but also the brioche rolls.
Veronica from My Catholic Kitchen for the creamed corn.
The Hubs for his secret gravy recipe, i.e. spaghetti sauce.
Bob’s Red Mill for the 13 Bean Chili recipe (and for sponsoring #10Daysof Tailgate last year when I received said beans).
Mom for her famous pecan pie.
The Junior League of Tulsa for a fabulous new holiday tradition, Lemon Pecan Tart.
Chef Libby for a great kale salad recipe.

Maybe you can find something for your Christmas Eve dinner from one of my inspirations.

Corn Chowder from Eliot's Eats

I hope you have a very merry holiday.

Happy Christmas from Eliot's Eats

6 comments to Corn Chowder with Andouille

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>