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
CORN-SAUSAGE CHOWDER
Steps:
- In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
- Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
- Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.
Nutrition Facts : Calories 529 calories, Carbohydrate 51 g, Cholesterol 60 mg, Fat 27 g, Protein 18 g, SaturatedFat 12 g, Sodium 1038 mg
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 :
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 :
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
CHICKEN, SAUSAGE AND CORN CHOWDER
This colorful and delicious soup is high in protein and fiber while delivering only 4 grams of fat per serving. Part of the secret is low-fat sausage, which tastes almost exactly like the high-fat kind. From A Guy's Guide to Great Eating: Big-Flavored Fat-Reduced Recipes for Men Who Love to Eat by Don Mauer.
Provided by lazyme
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place a 4-quart heavy-bottomed saucepan over medium-high heat and add the oil.
- When the oil is hot, add the kielbasa and cook, stirring, until lightly browned, about 4 minutes.
- Using a slotted spoon, transfer the kielbasa to a double layer of paper towels.
- Set aside.
- Add the onion to the pan and cook, stirring frequently, until golden, 6 to 7 minutes.
- Add 1/2 cup of the broth and simmer for 2 minutes, scraping up the browned bits.
- Add the remaining 2 1/2 cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
- Reduce the heat to medium and simmer, covered, for 25 minutes, or until the potato and lentils are tender.
- Whisk the sour cream into the soup.
- Stir in the spinach, salt and pepper, reduce the heat to low and cook until the soup is just heated through and the spinach is wilted, 2 to 3 minutes. (Do not let it boil.)
- Remove the bay leaf and serve immediately, sprinkled with the parsley.
- Nutritional information per serving: 250 calories (14.7% from fat), 4.1 g fat (0.9 g saturated fat), 19.8 g protein, 35.6 g carbohydrate, 15 mg cholesterol, 709 mg sodium.
Nutrition Facts : Calories 327, Fat 13.9, SaturatedFat 4.2, Cholesterol 39.4, Sodium 546, Carbohydrate 37.5, Fiber 4.3, Sugar 5, Protein 16.1
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