What I’m making now… on this rainy Sunday afternoon.
2 tablespoons blended oil
4 links Andouille Sausage, small dice
1 yellow onion, small dice
3 cloves of garlic, minced
1 small red bell pepper, small dice
1 ½ tablespoons of fresh chopped herbs (Italian parsley, thyme)
10 ears of fresh corn (kernels removed)
6 cups chicken stock
3 medium potatoes, small dice
2 cups heavy cream
Salt and freshly ground black pepper to taste
Garnish with fried thick bacon (chopped) and fresh chives
In a large pot heat the oil and add the sausage and cook for 5-6 minutes. Add the onion and garlic and continue cooking for 5 more minutes.
Next, add the red bell pepper and herbs and cook for 5 minutes then and corn kernels and continue cooking another 5 minutes. Add the stock and bring to a boil then lower heat to a simmer for 10 minutes then and the potatoes and cook until potatoes are cooked.
Add heavy cream and salt and freshly ground black pepper to taste.
Remove ¼ of the soup and blend then return blended portion back to the pot (this acts as the thickening agent).
Serve in bowls and garnish with fried thick bacon (chopped) and fresh chives.