Andouille Corn Chowder

Andouille Corn Chowder is a great recipe to try during these long winter months! Here at headquarters, it’s been snowing a lot more than usual! This recipe was the perfect pick me up after shoveling snow all afternoon. Who doesn’t love warm chowder and Wellshire sausage!?

Recipe Tips:

Wellshire Andouille Sausage is a great addition to this chowder, for a great flavoring! It comes fully cooked for easy prep work! We also have a turkey andouille and other flavorings to choose from! Check out all the smoked sausage we offer here and choose the one that works best for you!

Have you tried this recipe at home? Be sure to share a picture and tag us on Instagram @wellshire! We’d love to hear from you!

Andouille Corn Chowder

Andouille Corn Chowder

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5


  • 1 tbsp olive oil
  • 1 (12oz) package Wellshire Andouille Sausage chopped small
  • 1 small yellow onion diced
  • 1/2 tsp Himalayan sea salt
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp minced garlic
  • 3 cups chicken stock
  • 1 medium russet potato peeled and chopped
  • 1 1/2 cup whole milk
  • 4 cups corn kernels fresh or frozen


  • Heat oil in a Dutch oven or stock pot. Brown the sausage over medium heat until the sausage is crisp and the oil has changed color. Remove sausage from pot and set aside.
  • Add onion and a pinch of salt to the pot. Let the onion cook over medium heat several minutes until it caramelizes. When the onion is soft and starting to brown, add the flour, tossing the onion in it to coat. Add the minced garlic and cook for another minute.
  • Once the onion and garlic has started to brown, add the chicken stock. Deglaze any brown bits from the bottom of the pan with the stock, and mix them in with the liquid. Bring to a boil over high heat.
  • When the stock has come to a boil, add the milk and the chopped potato. Drop the heat to medium-low and allow the chowder to simmer for 15 minutes, uncovered, stirring frequently to keep the potatoes from sticking to the bottom of the pot.
  • Add the corn and simmer for about another 10 minutes, stirring frequently. Add the sausage, and salt & pepper to taste, then stir for another minute or two. Serve hot!
Tried this recipe?Let us know how it was!


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