Corn Chowder With Sausage Recipes

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SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

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

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

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 :

EASY SAUSAGE CORN CHOWDER



Easy Sausage Corn Chowder image

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

2 packages (7 ounces each) pork or turkey breakfast sausage
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2-1/2 cups whole milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 teaspoon hot pepper sauce
1 cup shredded Swiss cheese

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.

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES



Hearty Corn Chowder With Sausage and Potatoes image

This corn chowder made with Italian sausage, creamed corn, potatoes, onions, and milk is perfect for a cold-weather lunch or dinner starter.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Appetizer     Soup

Time 55m

Yield 6

Number Of Ingredients 12

1 pound bulk Italian sausage or country-style sausage
1 cup chopped onion
1/4 cup all-purpose flour
2 1/2 cups chicken broth
2 cups diced gold or red-skinned potatoes
2 cups frozen corn kernels
1 small can (8 ounces) cream-style corn
1/4 teaspoon freshly ground black pepper
A dash of hot sauce
2 cups of half-and-half or whole milk
1 tablespoon butter
1/2 teaspoon salt, or to taste

Steps:

  • Gather the ingredients.
  • Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
  • Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
  • Gradually add the chicken broth and stir until well blended.
  • Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
  • Cover and continue cooking, stirring occasionally, until the potatoes are tender.
  • Add the half-and-half, light cream, or milk; stir in the butter.
  • Taste and add salt, as needed, and heat through.
  • Serve and enjoy.

Nutrition Facts : Calories 564 kcal, Carbohydrate 44 g, Cholesterol 78 mg, Fiber 4 g, Protein 22 g, SaturatedFat 15 g, Sodium 1293 mg, Sugar 11 g, Fat 35 g, ServingSize 4 to 6 cups (4 to 6 servings), UnsaturatedFat 0 g

QUICK SPICY SAUSAGE CORN CHOWDER



Quick Spicy Sausage Corn Chowder image

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

1 pound bulk breakfast sausage
1 cup chopped onion
¾ cup chopped celery
3 cups 1/2-inch diced red potatoes
2 cups chicken broth
salt and ground black pepper to taste
1 (14 ounce) can whole kernel corn
1 (14 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste

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

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER



30 Minute Smoked Sausage and Corn Chowder image

Make and share this 30 Minute Smoked Sausage and Corn Chowder recipe from Food.com.

Provided by Libby1

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces smoked sausage, fully cooked, sliced 1/8
1 cup green onion, sliced
2 teaspoons vegetable oil
2 cans vegetable broth, 14 1/2-ounces
2 cups o'brien frozen potatoes
1 (13 3/4 ounce) can cream-style corn
1/8 teaspoon red pepper, ground
1/2 cup heavy cream

Steps:

  • In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
  • Stir in sausage, broth, potatoes, corn and red pepper.
  • Bring to a boil; reduce heat to low.
  • Simmer uncovered for 20 minutes.
  • Stir in cream; heat through.
  • Garnish with additional sliced green onions, if desired.

Nutrition Facts : Calories 385.5, Fat 30.7, SaturatedFat 12.8, Cholesterol 77.5, Sodium 790.8, Carbohydrate 20.5, Fiber 1.8, Sugar 4.3, Protein 10

ANDOUILLE SAUSAGE AND CORN CHOWDER



Andouille Sausage and Corn Chowder image

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

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

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

CORN AND SAUSAGE CHOWDER



Corn and Sausage Chowder image

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

1 lb bulk pork sausage
1 cup chopped onion
1 garlic clove, minced
4 cups potatoes, cut in 1/2 inch dice
1 teaspoon salt, to taste (original recipe had 2 tsp)
1/2 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper
2 cups water
2 cups corn kernels (3 ears of fresh corn)
1 (16 ounce) can cream-style corn
12 ounces evaporated milk
chopped fresh parsley, for garnish

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.

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