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small bowl of chowder with sausage and vegetables

Creamy Vegetable and Sausage Chowder

Diana
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 fall or winter day.
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Servings 8 servings
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Course Soup Recipes
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 12 ounces andouille sausage or a mild or spicy smoked sausage, diced
  • 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
  • 1 tablespoon chopped fresh parsley
  • Chopped chives or more parsley, for garnish

Instructions

  • Sauté the vegetables and sausage. 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.
    Cooking the vegetables for a sausage and vegetable chowder.
  • Add the broth and remaining vegetables. 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.
    Adding potatoes and spinach to the sausage and vegetable chowder mixture.
  • Finish the dish. Add the cream and heat through. Stir in the parsley and add salt and pepper to taste. Garnish with chives and more parsley and serve hot.
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Keyword smoked sausage, vegetable chowder
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