QUICK SPICY SAUSAGE CORN CHOWDER
A spicy, hearty, and easy-to-make soup with tender chunks of sausage, potatoes, and corn. Can be made without cayenne to cater to the kids.
Provided by Toni Weaver-Dale
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 46.3 g, Cholesterol 61.6 mg, Fat 22.1 g, Fiber 4.1 g, Protein 19.3 g, SaturatedFat 8.7 g, Sodium 1145.5 mg, Sugar 12.6 g
SAUSAGE CORN CHOWDER
This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
Nutrition Facts :
CHORIZO SAUSAGE CORN CHOWDER
The spiciness of the sausage in this chowder is a wonderful counterpart to the corn's sweetness. Let this soup warm you up. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves., Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.
Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1144mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.
CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
CORN, SAUSAGE AND BELL PEPPER CHOWDER
Make and share this Corn, Sausage and Bell Pepper Chowder recipe from Food.com.
Provided by Pebbles
Categories Chowders
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy large Dutchoven over medium high heat.
- Add onion, both peppers and garlic and saute until tender about 15 minutes.
- Add broth, potatoes, pepper and cumin.
- Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
- Puree half of corn in processor.
- Add pureed corn, remaining corn, sausage, milk and cream to chowder.
- Simmer about 20 minutes.
- Season to taste.
Nutrition Facts : Calories 420.3, Fat 17, SaturatedFat 8.1, Cholesterol 43.5, Sodium 759.9, Carbohydrate 59.9, Fiber 7.2, Sugar 4.4, Protein 14.8
CORN AND SAUSAGE CHOWDER
I've had several cooking "teachers" over the years-my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (2 quarts.).
Number Of Ingredients 15
Steps:
- Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.
Nutrition Facts :
EASY SAUSAGE CORN CHOWDER
This hearty soup is a meal in itself when served with a salad and bread. For a spicier flavor, I sometimes substitute Mexicorn for the whole kernel corn.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 serving (2 quarts).
Number Of Ingredients 7
Steps:
- Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.
Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 472mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
CORN AND SAUSAGE CHOWDER
From Juneau Empire dot com. D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Illinois, junior cooking competition years ago and won a microwave. Enjoy!
Provided by Julesong
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
- Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
- Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
- Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
- Garnish with parsley and serve.
ANDOUILLE SAUSAGE AND CORN CHOWDER
This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!
Provided by Wyattdogster
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
- Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g
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