Corn and Sausage Chowder
Corn chowder has a mild, sweet taste that naturally appeals to kids. I add mild Italian sausage to this recipe. It not only adds some spice, but it makes this corn chowder recipe substantial enough to serve as a meal all by itself.All you need to add to complete the meal is some french bread and a salad.
Ingredients:
- 2 Tbsp. olive oil
- 8 oz. mild Italian sausage or Italian-flavored chicken sausage
- 1 medium onion, diced
- 1 quart low-sodium chicken broth
- 1 cup water
- 3 lbs. russet potatoes, peeled and cubed
- 8 oz. frozen corn or 4 ears fresh corn kernals
- kosher salt and pepper, to taste
- 1/2 cup light cream (optional)
Preparation:
- In a large heavy saucepan or dutch oven, heat one tablespoon of olive oil over medium heat.
- While the oil is getting warm, remove sausage casings and chop sausages into 1/2-inch pieces. Add to the oil.
- Brown sausage on all sides. Remove to a plate.
- Add remaining tablespoon of olive oil and onion to the pot. Cook until the onions are soft, about 5 minutes.
- Add chicken broth, water and potatoes. Cook, allowing the soup to bubble, over medium to medium-high heat for 5 minutes.
- Add corn. Cook another 8-10 minutes.
- Taste, and season with salt and pepper.
- Use an immersion blender or a regular blender to puree part of the soup, leaving some of the corn whole.
If using a regular blender, puree in batches, being sure to cover the blender with a kitchen towel to avoid burning yourself from the steam.
- Stir in the sausage and cream, if using. Taste and adjust seasonings.
Corn Chowder Recipes
Corn ChowderCorn Chowder with Sausage
Corn Chowder Recipe with Bacon
Zucchini Corn Chowder
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