THE RECIPE JOURNAL · Main Course
Andouille Sausage and Sweet Potato Corn Chowder
This hearty chowder combines smoky andouille sausage with sweet potatoes and corn for a comforting and flavorful meal. It's perfect for cozy nights when you want something warm and satisfying in just one bowl.
FROM THE KITCHEN • Andouille Sausage and Sweet Potato Corn Chowder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some peanut oil in a skillet over medium heat. Sprinkle the andouille sausage with Cajun seasoning, then cook it in the hot oil until it’s nicely browned, about 5 minutes. Once done, drain any excess grease and set the sausage aside.
02
Step 2
Meanwhile, warm up the vegetable broth in a saucepan over medium heat. Add the sweet potato and bring the broth to a boil. Let it cook until the sweet potato is tender, which should take around 10 minutes.
03
Step 3
Once the potatoes are soft, stir the sausage and corn into the pot. Bring everything back up to a boil, then it’s ready to serve. Enjoy!
Why you’ll love it
This dish combines smoky, spicy sausage with the natural sweetness of tender sweet potatoes. The creamy texture and hearty ingredients make it perfect for a comforting meal on chilly days. It’s easy to prepare yet full of bold, satisfying flavors.
How to serve
Serve this chowder with warm crusty bread or buttery cornbread to soak up the flavorful broth. A simple green salad or steamed vegetables make a nice light side. Garnish with fresh herbs like parsley or chives for a pop of color and freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the potatoes from breaking down too much. This chowder also freezes well—thaw overnight in the fridge and stir before reheating.
