Corn Chowder With Sausage
Browned sausage and cheddar cheese are added to this corn chowder, making a hearty soup that can be served for lunch or dinner.
by Diana Rattray
Browned pork sausage, cheddar cheese, and vegetables make this chowder hearty enough for a full lunch or dinner. Add some crusty bread or cornbread and a salad for a satisfying family meal. It’s an excellent choice for a potluck dinner or party as well.
You might like this 20-minute chicken chowder. It’s perfect for a busy weeknight meal.
Corn Chowder With Sausage
Ingredients
- 1 pound pork sausage, mild or country style
- 1 cup chopped onion
- 1 clove garlic, minced
- 3 ribs celery, chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken stock, low sodium
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon pepper
- 1 pound potatoes, diced
- 1 carrot, fine dice
- 1 12-ounce can corn with peppers (drained, or 1 1/2 to 2 cups Southwestern corn blend)
- 1 cup heavy cream, or half-and-half
- 1 cup shredded cheddar cheese
- 2 teaspoons fresh chopped parsley
Instructions
- In a large saucepan or Dutch oven over medium heat, cook the sausage for about 3 minutes. Add the onion, celery, and garlic and continue cooking until the sausage is no longer pink. Drain off and discard excess fat; add the flour and stir until well blended.
- Add the chicken stock, salt, pepper, potatoes, carrot, and corn to the pot and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Add the cream and cheddar cheese to the soup and continue to cook, stirring, until the cheese is melted and the soup is hot.
- Taste and adjust the seasonings. Garnish servings with chopped parsley.