Smoked Sausage and Potato Corn Chowder
Warm your soul with a comforting bowl of Smoked Sausage and Potato Corn Chowder, a hearty one-pot wonder that’s perfect for chilly evenings or a satisfying family dinner. This creamy chowder combines tender russet potatoes, sweet bursts of corn, and smoky bites of sausage in a rich, velvety broth enhanced with heavy cream and a touch of smoked paprika for depth. The recipe is easy to prepare with just 15 minutes of prep time, using pantry staples like frozen corn and chicken broth, paired with fresh ingredients like onion and garlic for an aromatic base. Finished with a flourish of fresh parsley, this chowder is the ultimate combination of rustic flavors and cozy charm. Serve it with crusty bread for dipping, and savor a bowlful of comfort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, peeled and diced russet potatoes
- 4 cups chicken broth
- 2 cups frozen corn
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Slice the smoked sausage into half-moons and add to the pot. Cook for 3-4 minutes until the sausage is browned. Remove and set aside.
In the same pot, add the diced onion. Cook for 3-4 minutes until the onion becomes translucent.
Add the minced garlic, and cook for an additional minute until fragrant.
Stir in the diced potatoes, chicken broth, salt, black pepper, and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
In a small saucepan, melt the butter over medium heat. Stir in the flour, whisking constantly to make a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the heavy cream to the roux while whisking continuously to create a smooth mixture.
Pour the cream mixture into the pot with the potatoes and broth, stirring well to combine.
Add the cooked sausage back into the pot along with the frozen corn. Simmer for an additional 5 minutes to heat through and let the flavors meld.
Taste and adjust seasonings as needed.
Serve hot with freshly chopped parsley as a garnish. Enjoy!
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.7 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5267 mg | 112% | |
*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.
