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Category: Chowders
Prep Time: Cook Time: Total Time:
6 oz andouille sausage, cut into 1/4-inch dice
1/4 cup olive or vegetable oil, divided
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 1/2 tbsp minced garlic
3/4 cup finely chopped red bell peppers
3 cups fresh corn kernels (from 4 ears)
1/4 cup all-purpose flour
6 cups chicken or shrimp stock or canned low-sodium chicken broth
1 1/2 cups (1/2-inch cubes) peeled russet potatoes
2 1/4 tsp Essence, recipe in link
1 1/2 tsp kosher salt
1/4 tsp cayenne pepper
3 sprigs fresh thyme
1 pound cooked, peeled lobster tails (I used half lobster and half shrimp)
1/2 cup heavy cream, optional
2 tbsp finely chopped fresh chives
Chopped fresh parsley, for serving
Place a large soup pot or Dutch oven over medium heat and add the andouille and 2 tbsp of the oil. Cook, stirring, until the andouille is browned and has rendered its fat, about 5 minutes. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the remaining oil, bell peppers, and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour over the vegetables in the pot and cook, stirring constantly, for 2 minutes.
Add the chicken stock to the pot and stir to combine. Add the potatoes, Essence, salt, cayenne, and thyme to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes, or until potatoes are very tender. Add the crawfish and heavy cream, if using, stir to combine, and cook for 5 to 10 minutes, just until crawfish are heated through. Stir in the chives, taste, and adjust the seasoning, if necessary. Serve in soup bowls, garnished with the parsley.
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CORN, LOBSTER AND ANDOUILLE CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
6 oz andouille sausage, cut into 1/4-inch dice
1/4 cup olive or vegetable oil, divided
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 1/2 tbsp minced garlic
3/4 cup finely chopped red bell peppers
3 cups fresh corn kernels (from 4 ears)
1/4 cup all-purpose flour
6 cups chicken or shrimp stock or canned low-sodium chicken broth
1 1/2 cups (1/2-inch cubes) peeled russet potatoes
2 1/4 tsp Essence, recipe in link
1 1/2 tsp kosher salt
1/4 tsp cayenne pepper
3 sprigs fresh thyme
1 pound cooked, peeled lobster tails (I used half lobster and half shrimp)
1/2 cup heavy cream, optional
2 tbsp finely chopped fresh chives
Chopped fresh parsley, for serving
Place a large soup pot or Dutch oven over medium heat and add the andouille and 2 tbsp of the oil. Cook, stirring, until the andouille is browned and has rendered its fat, about 5 minutes. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the remaining oil, bell peppers, and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour over the vegetables in the pot and cook, stirring constantly, for 2 minutes.
Add the chicken stock to the pot and stir to combine. Add the potatoes, Essence, salt, cayenne, and thyme to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes, or until potatoes are very tender. Add the crawfish and heavy cream, if using, stir to combine, and cook for 5 to 10 minutes, just until crawfish are heated through. Stir in the chives, taste, and adjust the seasoning, if necessary. Serve in soup bowls, garnished with the parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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