Sausage Corn Chowder

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 Mom's Dinner.
• A simple green salad

HOW TO MAKE SAUSAGE CORN CHOWDER

Start by prepping the red bell pepper, onion, garlic, potatoes and cream cheese.

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• 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, ½ c diced red bell pepper, 1 small, diced onion, 2 cloves minced garlic, 1 tsp parsley, ½ tsp thyme, ¼ tsp paprika, 1 tsp salt and ½ 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 three 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:

1. In a skillet brown 1 lb Italian sausage. Drain any excess grease.
2. Add ½ c diced red bell pepper, 1 small diced onion, 2 cloves minced garlic, 1 tsp parsley, ½ tsp thyme, ¼ tsp cayenne pepper, and ¼ tsp paprika, 1 tsp salt and ½ tsp pepper. Saute´ until the vegetables begin to soften about 3 - 4 minutes on medium high heat.
3. Transfer the Italian sausage mixture to the bowl of the slow cooker.
4. 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.
5. Cover and slow cook until potatoes are tender, high for 3 to 4 hours or low for 7 to 8 hours.
6. Transfer 3 cups of the soup to a blender. Blend until mixture is the consistency of creamed corn.
7. Return the blended soup to the pot.
8. Garnish each serving with green onions.

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