Creamy Cajun Corn Soup with Andouille | Food Town

Ingredients

• 1 ½ cans Libby’s Whole Kernal Sweet Corn, drained (approx. 3 ½ cups)
• 1 quart chicken broth
• 2 tablespoons unsalted butter
• 8 ounces andouille sausage, half moon slices
• 1 small yellow onion, chopped
• 2 medium ribs chopped celery
• 1/4 cup all-purpose flour
• 2 cloves chopped garlic
• 2 teaspoons Cajun seasoning
• 1-1/2 pounds white or gold potatoes, cut in 1/2 in. pieces
• 1/2 cup heavy cream
• 2 thinly sliced green onions