Andouille & Corn Chowder

What can I say about this recipe? I mean, do you need a whole back story or quirky anecdote this time?  It's just soup, after all. Well, it's really good soup, good enough to share soup. Thick, rich, flavorful, spicy soup. Comforting soup. Pretty soup.

You know how when you say a word over and over and it starts to sound kinda weird? Yeah, that.

Soup.

Well, actually, this is chowder. Chow der, like saying "chew, duh." Chowder. Chowda.

Look at the word chowder for a while and tell me that doesn't look weird.

Now, look at this picture of the andouille & corn chowder that I made tonight and tell me that doesn't look delicious.

Andouille & Corn Chowder (or Soup. Whatever.)

 recipe adapted from Food Network

serves 4-6

1/2 pound andouille sausage, casting removed & meat cut into bite-sized pieces
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 cups corn kernels (I used frozen)
1/8 cup all-purpose flour
4 cups chicken broth
2 cups (1/2-inch cubes) peeled russet potatoes (I used two larger potatoes)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1 cup heavy cream
olive oil
green onion or parsley, for garnish

• Place a large soup pot or Dutch oven over medium heat and add the andouille and 2 tablespoons of olive oil. Cook, stirring, until the andouille is browned and has rendered its fat, about 5 minutes. 
• Add the onions, carrots, celery & garlic and cook, stirring often, until vegetables are soft, about 5 minutes.
• Add the corn to the pot and cook for 5 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, salt, & 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 heavy cream & stir to combine. Taste & adjust the seasoning, if necessary (add black pepper or cayenne if you want it spicier). 
• Serve in soup bowls, garnished with chopped green onion or parsley