Corn Chowder With Sausage

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

Diana

Serve this hearty corn and sausage chowder for lunch or dinner. It’s great with cornbread, biscuits, or a baguette!

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Servings 6 servings

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Course Soup Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Ingredients

  

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• 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.

Keyword corn chowder, pork sausage, potatoes

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