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corn chowder
Sheri

Corn and Sausage Chowder

5 from 1 vote
There's nothing quite like a steaming bowl of chowder to bring comfort to your table, and Corn and Sausage Chowder is the perfect choice for a hearty, flavorful meal.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Course: Soup
Cuisine: Cajun
Calories: 309
Ingredients Equipment Method

Ingredients
  

  • 1 lb sausage your choice: smoked, Italian, or breakfast sausage, sliced or crumbled
  • 1 tbsp olive oil if needed, depending on sausage fat content
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 medium potatoes peeled and diced
  • 3 cups chicken broth
  • 1 cup of corn kernels fresh, canned, or frozen or 1 can
  • 1 cup of creamed corn fresh, canned, or frozen or 1 can
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1 tsp smoked paprika
  • 1/2 tsp thyme
  • dash white pepper
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp fresh parsley chopped (optional, for garnish)
  • Hot sauce - optional

Equipment

  • Dutch Oven

Method
 

  1. In a large pot or Dutch oven, brown the sausage over medium heat. If using a sausage with less fat, add the olive oil.
  2. Add the onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant.
  3. Stir in the potatoes and smoked paprika, cooking for 2 minutes to coat the vegetables with flavor.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  5. Cover and cook for 10-15 minutes, or until the potatoes are tender.
  6. Stir in the corn, and spices. Let the chowder simmer uncovered for another 5-7 minutes, stirring occasionally. You can let it slow cook for hours if you want.
  7. Add the heavy cream and cook for five more minutes.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with fresh parsley if desired. Top with hot sauce.
  10. Enjoy with crusty bread or a side of sweet rolls!