Andouille Sausage and Corn Chowder

2 tablespoons olive oil

1 cup coarsely chopped onion

½ cup diced celery

¾ cup chopped green bell pepper

¾ cup chopped red bell pepper

2 cloves garlic, minced

½ teaspoon cayenne pepper

1 pound andouille sausage, diced

3 cups frozen corn kernels, thawed

2 bay leaves

2 teaspoons dried thyme

6 cups low-sodium chicken broth

3 Yukon Gold potatoes, cut into 1/2-inch cubes

1 cup heavy cream

salt and ground black pepper to taste

½ cup chopped cilantro

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.

Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.

Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.

Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.

Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.

Season the chowder with salt and black pepper.

Remove and discard the bay leaves.

Garnish with cilantro to serve.