Autumn Chowder

Autumn Chowder by

Chef Bruce Brown


Shopping List

  • 4 cups sweet potatoes, peeled and diced
  • 2 Tbsp bacon grease or vegetable oil
  • 1 cup celery, diced
  • 1 cup yellow onion, diced
  • 8 oz. andouille sausage, cut into half wheels
  • 2 cups yellow corn kernels
  • 2 cups cooked white beans (Great Northern or navy)
  • 2 tsp each: ground black pepper, dried oregano
  • 1 tsp each: salt, dried thyme
  • ½ tsp red pepper flakes
  • 1 cup all purpose flour
  • 4 cups water
  • 8 cups whole milk


  • Cover diced sweet potatoes with salted water in stock pot.
  • Bring to a lowCover diced sweet potatoes with salted water in stock pot.
  • Bring to a lowboil, simmer for ten minutes then drain.
  • In the stock pot over medium highheat, melt the grease.
  • Add the sausage and begin to brown, stirringoccasionally.
  • Add the celery and onions, cooking until vegetables aresoftened, about three minutes.
  • Remove from heat and add the corn,drained sweet potatoes, white beans, all spices and the flour, stirring tocoat all ingredients.
  • Replace back on the heat and add the water, stirringuntil beginning to boil.
  • Reduce the heat to medium low before adding themilk.
  • Stir and warm the chowder, not allowing it to boil again.
  • Simmer forat least twenty minutes before serving with crackers or crusty bread.