Potato, Shrimp, Andouille and Corn Chowder
Serves: 6 quarts or 40 4-oz. servings
- 16 oz. (1/2 bag) IdahoanĀ® CREAMY Butter & Herb Mashed Potatoes
- 2 Tbsp olive oil
- 24 oz smoked andouille sausage, ½ half-moon slices*
- 3 cups carrots, medium dice
- 3 cups celery, medium dice
- 3 cups onions, medium dice
- 1½ cup fresh red pepper, medium dice
- 3 lbs corn, frozen
- 1 oz garlic, chopped
- 1¼ gallon chicken stock*
- 16 oz shrimp 41-50 (tails removed), cooked, peeled and deveined
- Heat oil in stock pot and add sausage. Saute for 4-6 minutes on high heat.
- Add carrots, celery, onions, red peppers, corn and garlic. Saute for 12-15 minutes until soft.
- Add chicken stock and whisk in IdahoanĀ® CREAMY Butter & Herb Mashed Potatoes.
- Add shrimp and mix in.
- Bring to boil, reduce heat and simmer for 45-55 minutes.
Recipe by IdahoanĀ® Foods - Foodservice at https://idahoanfoodservice.com/?p=831
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