12 oz andoille sausage, halved lenthwise and sliced
1 large onion, chopped
2 stalks celery, chopped
1 tbsp mined garlic
3 tbsp flour
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp cajun seasoning
6 cups chicken broth
1 16 oz package frozen corn
12 oz. cooked chicken cubed or shredded
1 cup whipping cream
1 tsp pepper
2 1/2 cups cubbed and peeled sweet potato
Instructions
In a dutch oven brown sausage over md. heat for 5 minutes, stirring occasionally. Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in flour, cumin, chili powder and cajun seasoning. Cook and stir 2 more minutes. Stir in chicken broth. Bring to boiling.
Add the frozen corn, peeled and cubed sweet potato and the chicken. Return to boiling; reduce heat. Simmer the chowder, covered, about 20 minutes or until sweet potatoes are tender. Stir in whipping cream and pepper. Heat through.
Originally Submitted
9/5/2010
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