Sausage Corn Chowder
This delicious Sausage Corn Chowder is full of flavor from the onion, garlic, and bell pepper, plus it has the perfect little kick from the Italian sausage.
Servings 6
Calories 404kcal
Equipment
Ingredients
- 1 pound Italian Sausage (I like to use hot)
- ½ cup Red Bell Pepper Diced
- 1 small Onion Diced
- 2 cloves Garlic Minced
- 1 teaspoon Parsley
- ½ teaspoon Thyme
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Paprika
- ¼ teaspoon Cayenne Pepper Optional
- 3 cup Chicken Broth
- 8 ounce Cream Cheese Room Temperature
- 16 ounce Frozen Corn or 4 cups corn cut from the cob
- 1 pound Potatoes Diced approx ¼"
- Green Onions For Garnish
Instructions
- In a large pot or Dutch oven, brown the ground sausage over medium-high heat. Drain off most of the sausage drippings.1 pound Italian Sausage
- Add diced red bell pepper, onion, garlic, parsley, thyme, paprika, salt, and pepper. Saute until the vegetables soften on medium heat for about 3 - 4 minutes.½ cup Red Bell Pepper Diced, 1 small Onion Diced, 2 cloves Garlic Minced, 1 teaspoon Parsley, ½ teaspoon Thyme, 1 teaspoon Salt, ½ teaspoon Pepper, ¼ teaspoon Paprika, ¼ teaspoon Cayenne Pepper
- Add chicken stock and cubed cream cheese (the cream cheese will incorporate faster when cut into cubes). Bring to a boil.3 cup Chicken Broth, 8 ounce Cream Cheese
- Add diced potatoes and frozen corn or 4 cups of fresh sweet corn cut from the cob. Reduce heat and simmer for 25-35 minutes until the potatoes are fork-tender.1 pound Potatoes Diced approx ¼", 16 ounce Frozen Corn or 4 cups corn cut from the cob
- Transfer three cups of the soup to a blender or food processor. Pulse the blender a few times to break up the potatoes and sausage. Return the blended soup to the pot.The consistency should be similar to cream-style corn. Once you add the mixture back to the pot, you will notice a thicker consistency.
- Garnish each serving with green onions and parsley.
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Notes
Slow Cooker cooking Directions:
- In a large saucepan, brown 1 lb of Italian sausage. Drain excess grease.
- Add ½ cup diced red bell pepper, 1 small diced onion, 2 cloves minced garlic, 1 teaspoon parsley, ½ teaspoon thyme, ¼ teaspoon cayenne pepper, ¼ teaspoon paprika, 1 teaspoon salt and ½ teaspoon black pepper. Saute until the vegetables soften on medium heat for about 3 - 4 minutes.
- 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 the mixture is the consistency of creamed corn. To create a thicker soup blend,
- Return the blended soup to the pot.
- Garnish each serving with green onions.
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Nutrition
Calories: 404kcal | Carbohydrates: 39g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 1517mg | Potassium: 824mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1099IU | Vitamin C: 61mg | Calcium: 77mg | Iron: 9mg