Andouille Chowder

1/2 cup butter
1/2 lb. andouille sausage, or other fully cooked spicy sausage. (use Hillshire Farms Polska Keilbasa and smoked sausage with pork and turkey), cut into 1/2 inch dice
1 1/2 cup onion, diced
1 1/2 cup carrot, diced
1 1/2 cup celery, diced
4 tsp. minced garlic
1/2 cup flour, maybe a little more
1 cup whipping cream
3 cups half and half
2 sweet potatoes, peeled and diced
4 TB chopped fresh basil
2 TB fresh lime juice
2 tsp. fresh chopped thyme
2 tsp. salt
2 tsp. pepper

In a 4-5 quart Dutch oven, heat butter over medium-high heat. Add sausage and sauté, stirring occasionally for 2-3 minutes, until sausage is browned. Stir in onion, celery, carrots, and garlic. Reduce heat to mmedium-low. Cover pot and cook 4-5 minutes until vegetables are softened.

Uncover pot and sprinkle flour evenly over vegetables, stir to thoroughly mix in remaining flour and then cook for two minutes, stirring occasionally.  Gradually stir in 1 cup chicken broth then the cream and half and half, stirring mixture constantly so no lumps form.

Increase the heat to medium-high, slowly bring mixture to a boil! Stirring frequently. Add sweet potatoes  and reduce heat to medium. Cover pot and simmer for 8-10 minutes, until potato is tender. Add remaining ingredients and stir to combine and is heated through.



Submitted by Juli