Best 5 Sweet Potato Corn And Andouille Sausage Soup Recipes

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Indulge in a hearty and flavorful journey with our Sweet Potato, Corn, and Andouille Sausage Soup recipe. This delectable soup is a symphony of sweet, savory, and smoky flavors, featuring tender sweet potatoes, crisp corn kernels, and succulent andouille sausage. Simmered in a rich and aromatic broth, this soup is a perfect balance of comfort and zest.

In addition to the main recipe, we also offer a delightful collection of variations to suit every palate. For a vegetarian twist, try our Sweet Potato and Corn Chowder, a creamy and flavorful soup that's packed with vegetables. If you prefer a spicy kick, our Cajun-Inspired Sweet Potato Soup is sure to satisfy, with its bold blend of spices and the addition of shrimp for an extra layer of savory goodness.

For those who love a classic, our Chicken and Sweet Potato Soup is a timeless favorite. With tender chicken, sweet potatoes, and a medley of vegetables, this soup is a comforting and nourishing choice. And for a quick and easy fix, our Sweet Potato and Black Bean Soup is a fuss-free option that's ready in just 30 minutes, making it perfect for busy weeknights.

No matter which recipe you choose, you're in for a delightful culinary experience. Our Sweet Potato, Corn, and Andouille Sausage Soup, along with its variations, is sure to warm your heart and tantalize your taste buds. So grab your apron, gather your ingredients, and let's embark on a delicious journey!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SWEET POTATO AND CORN SOUP



Roasted Sweet Potato and Corn Soup image

This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :)

Provided by cheesyrice

Categories     Chowders

Time 1h

Yield 1 1/2 quarts, 4-6 serving(s)

Number Of Ingredients 11

1 lb sweet potato, peeled and cut into 1/2 inch pieces
1 cup frozen corn, thawed
1 celery rib, finely diced
1/2 onion, finely diced
1 garlic clove, minced
1 teaspoon dried thyme
6 cups chicken broth or 6 cups vegetable broth
1 potato, peeled and cubed
1/2 teaspoon dried parsley
salt and pepper
olive oil

Steps:

  • Preheat oven to 425.
  • On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
  • In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
  • Add garlic and thyme and cook another minute.
  • Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
  • Add sweet potatoes and parsley and simmer another 5 minutes.
  • Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

ANDOUILLE SAUSAGE AND CORN CHOWDER



Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
  • Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
  • Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
  • Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
  • Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
  • Season the chowder with salt and black pepper.
  • Remove and discard the bay leaves.
  • Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

CORN AND SAUSAGE SOUP



Corn and Sausage Soup image

I created this recipe about 12 years ago when I received ab abundance of fresh sweet corn from friends. The soup is easy to make and has always been a big hit with family and friends. I usually serve it with bread and a tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 16-18 servings (about 5 quarts).

Number Of Ingredients 14

2-1/2 cups chopped onions
1/2 cup each chopped green pepper, sweet red pepper and celery
6 tablespoons butter
1-1/2 pounds fully cooked smoked sausage, cut into 1/4-inch pieces
3 garlic cloves, minced
4 cans (15 ounces each) Italian-style tomato sauce
3 packages (16 ounces each) frozen corn
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3 bay leaves
1-1/2 teaspoons each dried basil, oregano and thyme
1/2 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender. Add sausage and garlic; cook for 8-10 minutes or until heated., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving.

Nutrition Facts : Calories 201 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 683mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

SWEET POTATO AND SAUSAGE SOUP



Sweet Potato and Sausage Soup image

Provided by Jean Anderson

Categories     Soup/Stew     Sausage     Spinach     Sweet Potato/Yam     Fall     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

ANDOUILLE SAUSAGE SOUP



Andouille Sausage Soup image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

  • For a creamier soup, blend half of the soup in a blender or food processor and then stir it back into the pot.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator or place it in a saucepan over low heat until warmed through.
  • Serve the soup with a dollop of sour cream, a sprinkling of chopped cilantro, or a few dashes of hot sauce.
  • To add more vegetables to the soup, try adding chopped carrots, celery, or bell peppers.
  • If you don't have any andouille sausage, you can use another type of smoked sausage, such as kielbasa or chorizo.

Conclusion:

This sweet potato, corn, and andouille sausage soup is a delicious and hearty meal that is perfect for a cold night. It is also a great way to use up leftover turkey or chicken. The soup is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, creamy or chunky, this soup is sure to please everyone at your table. So next time you're looking for a comforting and delicious meal, give this sweet potato, corn, and andouille sausage soup a try.

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