Andouille sausage spices this delicious vegetable chowder up, but there are so many smoked sausages on the market, feel free to use your favorite. This chowder is a great way to use your latest CSA share or farmers market veggies. Serve with crackers or crusty bread for a fabulous meal.
Yield: Serves 6
Ingredients:
- 2 tablespoons olive oil
- 12 ounces andouille sausage or spicy smoked sausage
- 1 medium onion, chopped
- 2 ribs celery, diced
- 1 medium carrot, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 2 medium red or gold potatoes, peeled and diced
- 2 to 3 cups corn kernels
- 1 cup chopped chard (tough stems removed), spinach, or escarole
- 2 cups light or heavy cream
- salt and freshly ground black pepper, to taste
- fresh snipped chives or chopped parsley, for garnish
Preparation:
In a Dutch oven or large saucepan, heat olive oil over medium heat. Add diced sausage, onion, celery, and carrot. Cook, stirring, until onion is soft and vegetables are just tender. Add the butter and stir until melted. Stir in flour until well incorporated. Add the vegetable broth, potatoes, corn, and chard or spinach. Bring to a boil. Reduce heat to low and cover. Cook, stirring frequently, until vegetables are tender. Add the cream and heat through. Add salt and pepper, to taste. Serve garnished with a little chopped parsley or snipped chives.
Serves 6.
