Charred Corn and Andouille Soup with Creole Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty soup featuring smoky charred corn, spicy Andouille sausage, and bold Creole seasonings simmered to perfection. This creole-inspired soups 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.

Prep: 15 min Cook: 35 min Serves 6 Creole cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Charred Corn and Andouille Soup with Creole Spices take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Corn and Andouille Soup with Creole Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.

Can I substitute ingredients in Charred Corn and Andouille Soup with Creole Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Corn and Andouille Soup with Creole Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Corn and Andouille Soup with Creole Spices?

Creole soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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