Corn Chowder With Sausage
Serve this hearty corn and sausage chowder for lunch or dinner. It's great with cornbread, biscuits, or a baguette!
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.
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