Corn Sausage and Bell Pepper Chowder
Dive into a bowl of comforting Corn Sausage and Bell Pepper Chowder, a hearty and flavorful dish perfect for cozy evenings. This rich, creamy chowder combines the smoky goodness of sausage with the sweetness of corn and bell peppers, all simmered together with tender potatoes and fragrant spices like smoked paprika and thyme. With its vibrant mix of red and green bell peppers and a delicate touch of heavy cream, this chowder strikes the perfect balance between rustic and indulgent. Ready in just 50 minutes, it’s an easy, one-pot wonder fit for a satisfying weeknight dinner or an impressively delicious meal for guests. Garnished with fresh parsley for a pop of color and freshness, this chowder is best served warm with crusty bread for dipping. Perfect for fans of hearty soups, this recipe is a must-try for anyone craving bold flavors with a touch of comfort.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Sausage (ground or sliced, such as smoked or Italian)
- 1 large Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 3 medium Potatoes, peeled and cubed
- 4 cups Chicken broth
- 2 cups Frozen corn kernels (or fresh corn, about 3 ears)
- 1 cup Heavy cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the sausage and cook until browned and fully cooked, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and sauté until softened, about 3–4 minutes.
Stir in the red and green bell peppers and cook for another 3–4 minutes until slightly tender.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Stir in the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10–12 minutes, or until the potatoes are tender.
Add the corn kernels, heavy cream, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.
Return the cooked sausage to the pot and let the chowder simmer for an additional 5–7 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 7642 mg | 332% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 41.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5981 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
