Corn, Sausage, and Bean Chowder recipe

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Ingredients

6 tablespoons vegetable oil, divided
1 (12 ounce) package andouille sausage, quartered and sliced
2 each carrots, chopped
2 cloves garlic, minced, or more to taste
8 cups low-sodium chicken broth, divided
3 teaspoons salt, divided, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 red bell pepper, diced
2 small Yukon Gold potatoes, diced into 1/4-inch pieces
1 (24 ounce) package frozen corn, or more to taste
1 ½ cups diced white onion
2 tablespoons harissa, or more to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons balsamic vinegar

Nutrition Info

345.7 calories
carbohydrate: 38.5 g
cholesterol: 18.9 mg
fat: 16.1 g
fiber: 8.8 g
protein: 14.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1150.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage, cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic, cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer, add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.

  2. Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.

  3. At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.

  4. Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

Recipe Yield

12 servings

Recipe Note

Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.

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