Charred Corn and Andouille Soup with Creole Spices

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty soup featuring smoky charred corn, spicy Andouille sausage, and bold Creole seasonings simmered to perfection. This Creole-inspired soup recipe, ready in about 50 minutes, pairs Fresh corn kernels, Andouille sausage, diced, Chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups Fresh corn kernels
• 6 oz Andouille sausage, diced
• 1 cup Chopped onion
• 1/2 cup Chopped green bell pepper
• 1/2 cup Chopped celery
• 2 cloves Minced garlic
• 4 cups Chicken broth
• 1 tbsp Creole seasoning
• 1 tsp Smoked paprika
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Chopped fresh parsley
• 1/2 cup Heavy cream

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a cast iron skillet over medium-high heat until hot. Add 3 cups fresh corn kernels and 2 tbsp vegetable oil. Cook, stirring occasionally, for 6-8 minutes until the corn is well charred and browned in spots.
2. Step 2: In a large pot over medium heat, add 6 oz diced Andouille sausage and sauté for 5 minutes until browned and fragrant.
3. Step 3: Add 1 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, and 2 cloves minced garlic to the pot. Cook for 5 minutes until vegetables soften.
4. Step 4: Stir in the charred corn, 4 cups chicken broth, 1 tbsp Creole seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 20 minutes to meld flavors.
5. Step 5: Remove from heat and stir in 1/2 cup heavy cream and 2 tbsp chopped fresh parsley. Adjust seasoning if needed and serve warm.