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Ingredients
2 unsalted butter
1/2 onion (finely chopped)
1/2 green bell pepper (chopped)
1/2 baking potato (peeled and chopped)
1/2 chicken broth
1/2 water
2 corn kernels
1/2 heavy cream
1 flour
1 olive oil
2 links or Cajun Style Andouille Smoked Pork Sausage
salt and freshly ground black pepper
2 cilantro (chopped)
Directions
- Melt 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the potato and 1 cup of broth. Bring to a simmer, cover, and cook until the potatoes are just tender, 10-15 minutes. Stir in the remaining ½ cup broth, water, corn and cream. Bring to a simmer.
- In a small bowl, combine the flour and remaining tablespoon butter using your fingers or a fork. Stir into the soup and stir constantly until it returns to a simmer and thickens slightly. Heat the olive oil in a heavy skillet and brown the sausage over medium-low heat, 4-5 minutes.
- Stir sausage into soup, season with salt and pepper, and scatter cilantro over the surface.
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