Cajun Corn Chowder

• 2 teaspoons vegetable oil, divided (1/1)
• 1/2 pound andouille sausage, diced small
• 1 medium onion, diced
• 1 poblano pepper, seeded and diced
• 1/2 teaspoon cayenne pepper ( or less if you prefer )
• 2 to 3 cups fresh or frozen corn kernels
• 3 medium red-skinned potatoes, peeled and diced
• 6 cups rich chicken broth
• 4 tablespoons yellow cornmeal
• 1/4 cup half and half or light cream
• Salt and pepper to taste
• Thinly sliced green onion for garnish

1. Heat one teaspoon of the oil in a 4-quart soup or sauce pot. Add the diced andouille and saute until lightly browned. Remove from the pot.
2. In the same pot, add the second teaspoon of oil along with the onion, poblano and cayenne. Saute over medium heat until the vegetables soften.
3. Add the corn, potatoes, and chicken broth. Bring up to a boil and then down to a simmer for about 15 minutes.
4. Whisk in the cornmeal, one tablespoon at at time and return the andouille to the pot. Simmer for a few more minutes. The chowder will thicken. Stir in the half and half or cream and season to taste with salt and pepper.
5. Serve warm garnished with the green onion slices.

vegetable oil, sausage, onion, pepper, cayenne pepper, corn, potatoes, chicken broth, yellow cornmeal, light cream, salt, green onion

Taken from food52.com/recipes/41177-cajun-corn-chowder (may not work)