Sausage Corn Chowder is made in one pot with Italian sausage, fresh or frozen corn, onion, potatoes and cream cheese. This hearty soup is thick, filling, and has a surprise kick with the additional of Italian sausage instead of bacon.
I recently served this soup to a small group of friends while we cheered on the KC Chiefs. My Traditional Devil Eggs and Honey Bourbon Wings were the perfect appetizers while waiting for the soup to simmer. I doubled the recipe so I would have enough the following day for friends visiting from Texas. It was even better the next day!
WHAT DO YOU SERVE WITH CHOWDER?
- Saltine Crackers
- Garlic Bread
- Garlic Cheddar Biscuits – I love this simple recipe from Susie at momsdinner.net.
- A simple green salad
HOW TO MAKE SAUSAGE CORN CHOWDER
Start by prepping the red bell pepper, onion, garlic, potatoes and cream cheese.
- In a large stock pot or Dutch oven brown 1 lb Italian sausage. I use hot Italian sausage, which gives the soup a nice little kick without being too spicy. Drain any excess grease.
- Add, 1/2 c diced red bell pepper, 1 small, diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute´ until the vegetables begin to soften about 3 – 4 minutes on medium high heat.
- Add 3 cups chicken broth and 8 ounces of cubed cream cheese (the cream cheese will incorporate faster when cut into cubes).
- Bring to a boil.
- Add, 1 lb diced potatoes and a 16 oz bag of frozen corn or 4 cups fresh corn cut from the cob.
- Reduce heat and simmer for 25-35 minutes until the potatoes are fork tender.
HOW TO THICKEN CORN CHOWDER
Transfer 3 cups of the soup to a blender or food processor. Pulse the blender just a few times to break up potatoes and sausage.
You want the consistency to be similar to creamed corn. Once you add the mixture back to the pot you will notice a thicker consistency.
- Garnish each serving with green onions.
CAN SAUSAGE CORN CHOWDER BE MADE IN A SLOW COOKER?
Yes, here are the steps to making this chowder in a slow cooker:
- In a skillet brown 1 lb Italian sausage. Drain any excess grease.
- Add , 1/2 c diced red bell pepper, 1 small, diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp cayenne pepper, and 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute´ until the vegetables begin to soften about 3 – 4 minutes on medium high heat.
- Transfer the Italian sausage mixture to the bowl of the slow cooker.
- Add 3 cups chicken broth, 8 ounces of cubed cream cheese, 1 lb diced potatoes and 16 oz bag of frozen corn or 4 cups of fresh corn cut off the cob.
- Cover and slow cook until potatoes are tender, high for 3 to 4 hours or low for 7 to 8 hours.
- Transfer 3 cups of the soup to a blender. Blend until mixture is the consistency of creamed corn.
- Return the blended soup to the pot.
- Garnish each serving with green onions.
MORE SOUP RECIPES
Instant Pot Tuscan Chicken Soup
SAUSAGE CORN CHOWDER
Sausage Corn Chowder
Ingredients
- 1 lb Italian Sausage (I like to use hot)
- 1/2 c Red Bell Pepper Diced
- 1 small Onion Diced
- 2 cloves Garlic Minced
- 1 tsp Parsley
- 1/2 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Paprika
- 1/4 tsp Cayenne Pepper Optional
- 3 c Chicken Broth
- 8 oz Cream Cheese Room Temperature
- 16 oz Frozen Corn or 4 cups corn cut from the cob
- 1 lb Potatoes Diced approx 1/4"
- Green Onions For Garnish
Instructions
- In a large stock pot or dutch oven brown 1 lb Italian sausage. Drain any excess grease.
- Add 1/2 c diced red bell pepper, 1 small diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp cayenne pepper, and 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute until the vegetables begin to soften about 3 – 4 minutes on medium high heat.
- Add 3 cups chicken broth and 8 ounces of cubed cream cheese. Bring to a boil.
- Add 1 lb diced potatoes and 16 oz frozen corn.
- Simmer for 20 – 30 minutes until the potatoes are fork tender.
- Transfer 2 – 3 cups of the soup to a blender. Blend until mixture is the consistency of cream corn.
- Return the blended soup to the pot.
- Garnish each serving with green onions.
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