Andouille Sausage Leek Chowder

Ingredients

• 12 oz Andouille (Cajun-style, sliced into ¼-inch coins (like Zatarains))
• 2 T olive oil
• 1 whole leek (thoroughly washed, cut into 1-in. pieces)
• 1 c diced white or yellow onion
• ½ c diced red or yellow bell pepper
• 2 T Tony Chacherre Creole Seasoning
• 2 T minced fresh garlic
• 3 c broth (chicken, beef, or veg)
• 2 lb. red potatoes (skin on, cut into ½-in. cubes (you’ll want these small for spooning))
• 1 lb. carrots (peeled, washed, and cut into ¼-in. coins)
• 1 c. white or yellow corn kernels (canned or frozen)
• 1 cup heavy cream
• Salt (freshly ground black pepper, and hot sauce of your choice to taste)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag