The Recipe

Ingredients

• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tsp Cajun seasoning (start mild, then adjust)
• 1 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 12 oz andouille sausage, sliced (or smoked sausage)
• 4 cups corn kernels (fresh cut off the cob when available, or frozen)
• 2 medium Yukon gold potatoes, peeled and diced small
• 4 cups chicken stock (or seafood stock if you have it)
• 1 bay leaf
• 1 cup heavy cream (or half-and-half)
• Salt and black pepper, to taste
• 1 tbsp fresh lemon juice
• 2–3 scallions, sliced (for serving)
• Optional toppings: crispy bacon, hot sauce, or oyster crackers

Instructions

1. Sauté the base. In a Dutch oven, melt butter with olive oil over medium heat. Add onion, celery, and bell pepper. Cook 6–8 minutes until softened.
2. Add aromatics. Stir in garlic, Cajun seasoning, smoked paprika, and cayenne (if using). Cook 30 seconds until fragrant.
3. Brown the sausage. Add sliced andouille and cook 3–4 minutes, stirring, until the edges start to caramelize.
4. Build the chowder. Add corn, potatoes, stock, and bay leaf. Bring to a gentle boil, then reduce to a simmer.
5. Simmer. Cook 18–22 minutes until potatoes are tender.
6. Thicken (your choice). For a thicker chowder, mash a cup or two of potatoes and corn against the side of the pot, or blend 1–2 cups of chowder and stir it back in.
7. Finish creamy. Stir in heavy cream and simmer 3–5 minutes. Remove bay leaf.
8. Brighten. Add lemon juice, then season with salt and pepper to taste.
9. Serve. Top with scallions and a few dashes of hot sauce if you like it lively.

Serving Notes

• With Gulf Coast seafood: Add peeled shrimp in the last 3 minutes of simmering (they cook fast). You can also fold in lump crab at the very end, off the heat.
• For entertaining: Keep it on low in a slow cooker after cooking, and set out toppings so everyone can finish their own bowl.
• For leftovers: Cool quickly, refrigerate up to 3 days. Reheat gently and add a splash of stock or cream to loosen it.