Potato, Shrimp, Andouille and Corn Chowder

Ready in 1 hour 20 minutes
Complexity: Station Chef
Serves 40 People
Soup

Loaded with flavor and sure to be a menu favorite!

Potato, Shrimp, Andouille and Corn Chowder
Serves: 6 quarts or 40 4-oz. servings
 
Ingredients
  • 16 oz. (1/2 bag) Idahoan REAL® Mashed Potatoes with Roasted Garlic (Item #00343)
  • 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
*These ingredients may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the labels.
    Instructions
    1. Heat oil in stock pot and add sausage. Saute for 4-6 minutes on high heat.
    2. Add carrots, celery, onions, red peppers, corn and garlic. Saute for 12-15 minutes until soft.
    3. Add chicken stock and whisk in Idahoan REAL® Mashed Potatoes with Roasted Garlic.
    4. Add shrimp and mix in.
    5. Bring to boil, reduce heat and simmer for 45-55 minutes.

     

    Mix It Up

    Substitute other great products for endless flavor combinations!

    Questions? Contact us today Click Here!
    ×