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Corn & Andouille Chowder
Great use for tender summer corn. If you don't have fresh, frozen corn on the cob will do. You can add almost anything to this - shrimp, parmesan cheese, fresh herbs - whatever you like. If you want it thicker, use a cornstarch slurry or a white butter roux. (Or heavy cream instead of half-n-half.)
5 ears corn on the cob, shucked
1 tbs butter
1 sweet onion, diced
1/2 lb andouille, diced
4 cups water
1 pint half-n-half or heavy cream
Magic Swamp Dust cajun seasoning
In a soup pot, saute the onions and andouille in butter over medium heat until onions are tender. While that's going, zip the kernels off the corn cobs and reserve. Add water to pot. Add cobs to pot. Let boil gently until water is reduced by half. Remove cobs from pot. Add in corn kernels and cook until tender. The water will be almost gone. Add half-n-half and heat through. Add cajun seasoning to taste.