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- Slightly adapted from T. Magazine (Winter 2015)
- 3 T. butter, divided
- 6 oz. andouille sausage, diced
- 1/2 c. onion, diced
- 1 lb. frozen corn
- 1 t. fresh ground black pepper
- 1 t. granulated garlic
- 16 oz. chicken stock
- 2 c. half and half
- 2 T. flour
- 1/4 to 1/2 t. Sriracha (or favorite hot sauce)
- green onions to garnish
View Full Recipe at Eliots Eats
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