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

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

• Author: Diana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup Recipes
• Cuisine: American

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

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Instructions

1. 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.
2. 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.
3. Add the cream and cheddar cheese to the soup and continue to cook, stirring, until the cheese is melted and the soup is hot.
4. Taste and adjust the seasonings. Garnish servings with chopped parsley.

Nutrition

• Serving Size:
• Calories: 361
• Sugar: 6.3 g
• Sodium: 630.4 mg
• Fat: 22.2 g
• Carbohydrates: 27 g
• Fiber: 3.9 g
• Protein: 13.9 g