Corn Sausage Chowder
Indulge in the comforting flavors of Corn Sausage Chowder, a hearty bowl of creamy goodness that combines smoky sausage, tender potatoes, and sweet bursts of corn in every bite. This easy-to-make recipe starts with perfectly browned slices of smoked sausage, creating a rich base alongside sautéed onions and garlic. Thickened with a touch of flour and simmered in a flavorful chicken broth, the chowder gets its velvety texture from heavy cream. Packed with robust seasonings and a hint of optional smoked paprika, this one-pot dish is ready in just 45 minutes, making it perfect for busy weeknights or cozy weekends. Garnish with fresh green onions for a pop of color, and serve warm for a satisfying comfort food classic that will have everyone asking for seconds. Perfectly designed to warm both hearts and stomachs, this chowder recipe is your ticket to effortless comfort and bold flavor.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces smoked sausage (e.g., andouille or kielbasa), sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons green onions, sliced (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the smoked sausage slices and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute, to cook out the raw flour taste.
Gradually whisk in the chicken broth, ensuring the flour mixture is fully incorporated and no lumps remain.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to a simmer and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the cooked sausage, frozen corn, heavy cream, salt, and black pepper. Allow the chowder to heat through for 5-7 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the chowder into bowls and garnish with smoked paprika and sliced green onions, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 7475 mg | 325% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 41.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5910 mg | 126% | |
*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.
