by Diana Rattray
This hearty sausage and vegetable chowder includes a variety of vegetables, including potatoes, corn, carrots, celery, and spinach. Add some sliced mushrooms or use mixed frozen vegetables, if you’d like. You may omit the sausage for a vegetarian version or use a meat replacement protein.
Serve the chowder tasty garlic crescent rolls, freshly baked focaccia, or easy naan bread.
Recipe Variations
- Replace the smoked sausage with browned fresh sausage, chorizo, ground beef, or turkey, or add shredded rotisserie chicken to the soup.
- Add frozen thawed peas about 5 minutes before the chowder is done.
How to Store
- Refrigerate the chowder in an airtight container within 2 hours and eat within 4 days.
- Reheat on the stovetop or in the microwave.
Creamy Vegetable and Sausage Chowder
Warm up with a comforting bowl of vegetable and sausage chowder. Packed with a variety of veggies, this hearty soup is perfect for a cold winter day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup Recipes
Ingredients
Scale
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage or a mild or spicy smoked sausage
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 2 medium red or Yukon gold potatoes, peeled and diced
- 3 cups corn kernels, fresh, frozen, or canned (drained)
- 1 cup chopped spinach
- 2 cups light or heavy cream
- salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (divided use)
Instructions
- Heat the vegetable oil in a Dutch oven or large saucepan over medium heat.
- Add the diced sausage to the hot oil along with the diced onion, celery, and carrot. Cook, stirring, until the onion is translucent. Add the butter and stir until melted. Stir in flour until well blended. Continue cooking, stirring, for 2 minutes.
- Gradually add the vegetable broth, stirring constantly. Add the potatoes, corn, and spinach. Bring to a boil. Reduce heat to low and cover the pan. Continue cooking, stirring frequently, until the vegetables are tender, or about 20 to 30 minutes.
- Add the cream and heat through. Add salt and pepper to taste.
- Stir half of the parsley into the chowder and use the rest to garnish servings.
