Corn Sausage And Bean Chowder 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 :

SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

When the first hint of cooler weather appears at the end of the summer, my husband always asks, "Isn't it time to make some soup?" It's his subtle hint for me to make this special chowder!

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (32 ounces) tomato juice
1 cup chopped onion
1 cup chopped green pepper
1 cup diced peeled potatoes
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

Steps:

  • In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 776mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein.

CORN, SAUSAGE, AND BEAN CHOWDER



Corn, Sausage, and Bean Chowder image

Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.

Provided by M&BCinciND

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h35m

Yield 12

Number Of Ingredients 16

6 tablespoons vegetable oil, divided
1 (12 ounce) package andouille sausage, quartered and sliced
2 each carrots, chopped
2 cloves garlic, minced, or more to taste
8 cups low-sodium chicken broth, divided
3 teaspoons salt, divided, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 red bell pepper, diced
2 small Yukon Gold potatoes, diced into 1/4-inch pieces
1 (24 ounce) package frozen corn, or more to taste
1 ½ cups diced white onion
2 tablespoons harissa, or more to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons balsamic vinegar

Steps:

  • Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
  • Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
  • At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
  • Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g

SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

Make and share this Sausage Bean Chowder recipe from Food.com.

Provided by ebechan

Categories     Chowders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb pork sausage
1 (16 ounce) can kidney beans
1 1/2 cups canned tomatoes
2 cups water
1 medium onion, chopped
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1/2 cup potato, diced
1/4 cup green pepper, chopped

Steps:

  • Cook sausage in skillet and brown.
  • Pour off fat.
  • In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
  • Add sausage.
  • Simmer, covered for 1 hour.
  • Add potatoes and green peppers.
  • Cook covered for 15 minutes or until potatoes are tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 308.9, Fat 15.9, SaturatedFat 5.1, Cholesterol 40.9, Sodium 1252.5, Carbohydrate 26.5, Fiber 6.7, Sugar 6, Protein 15.9

FRIED CORN WITH SMOKED SAUSAGE



Fried Corn with Smoked Sausage image

This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.

Provided by David Dennis

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound smoked sausage, cut into 1-inch pieces
1 (16 ounce) package frozen corn kernels
½ teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon monosodium glutamate (MSG, or Accent flavor enhancer)
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g

CORN AND BEAN CHOWDER



Corn and Bean Chowder image

This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!

Provided by ladypit

Categories     Chowders

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 tablespoon olive oil
2 cups onions, sliced
2 garlic cloves, minced
4 cups corn, divided
4 cups vegetable broth or 4 cups chicken broth
1/4 teaspoon nutmeg
1/2 cup dry milk
1 1/2 cups cooked kidney beans
1/2 teaspoon salt

Steps:

  • In a large pot heat the oil.
  • Saute the onions and garlic.
  • Add 3 cups of corn, the stock, and the nutmeg.
  • Bring it to a boil and simmer until the corn is tender.
  • Meanwhile puree the additional 1 cup of corn in a blender or food processor.
  • When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
  • Bring it almost to a boil.
  • Lower the heat and let it simmer for about 5 minutes.

Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3

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.

CORN AND SAUSAGE CHOWDER



Corn and Sausage Chowder image

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

3 ears fresh corn, husked and cleaned
4 cups heavy whipping cream
2 cups chicken broth
4 garlic cloves, minced
10 fresh thyme sprigs
1 bay leaf
1-1/2 medium onions, finely chopped, divided
1/2 pound hot Italian sausage links
2 teaspoons minced jalapeno peppers with seeds
1/2 teaspoon ground cumin
2 tablespoons butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 teaspoons minced chives

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



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.

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

CORN AND SAUSAGE CHOWDER



Corn and Sausage Chowder image

I got this from Bruce Aidells' marvelous book "Complete Sausage Book". Not only does it have the instructions for making just about every sort of wurst, it also has recipes telling you what to do with the wurst after you;ve made it. It is also a goldmine of information on the history and lore of the craft. It is also rife with personal anticdotes of and by the author. Naturally I've modified it a bit, I can't help myself.

Provided by Pierre Dance

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons ghee (Ghee has a much higher smoking point than Butter. It's easy to make and is well worth the time and t)
1/2 lb smoked sausage, cut into 1/2 inch roundels, i like andoulle, but smoked bratwurst or 1/2 lb kielbasa, work well too
1 onion, finely chopped
2 stalks celery, finely chopped
1 mild red pepper
2 red potatoes, skin on, diced
4 cups chicken stock
2 bay leaves
1/4 teaspoon freshly ground cumin
2 sprigs fresh thyme (1/2 tsp dried)
4 cups fresh corn (off season frozen works but not as well)
2 cups half-and-half
2 egg yolks
2 tablespoons cornstarch
1 cup buttermilk
salt & freshly ground black pepper, to taste
1/2-1 teaspoon cholulla hot sauce

Steps:

  • Heat a large dutch oven over medium heat,.
  • Add Ghee, let melt.
  • Add Sausage, saute (stirfry) for 3 minutes.
  • Add onions and celery, saute 10 minutes.
  • Add the Peppers and Potatoes, saute another 3-4 minutes.
  • Add Stock, bring to a boil, reduce heat to a simmer.
  • Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
  • --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
  • Add the corn, cornmilk, and Half and Half.
  • Cook 2-3 minute 'til corn is just tender, don't over cook.
  • Remove from heat. Set 1 cup of the chowder aside.
  • Whisk the Egg yolks and corn starch into the Buttermilk.
  • Add the cup of chowder to the egg mixture, stir well.
  • Add Egg mixture to the dutch oven. Stir well.
  • Return pot to stove. Heat, without boiling, to desired thichness.
  • Season to taste with Salt, Black Pepper, and hot sauce.

CORN, SAUSAGE AND BELL PEPPER CHOWDER



Corn, Sausage and Bell Pepper Chowder image

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

2 tablespoons butter
1 1/2 cups chopped onions
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 1/2 teaspoons chopped garlic
2 cups canned chicken broth
1 lb red potatoes, cut in 1/2 inch pieces
1/4 teaspoon cumin
pepper
3 1/2 cups frozen corn, thawed
4 ounces fully cooked kielbasa, cut into 1/4 inch rounds then halved
1/3 cup milk (or more)
1/3 cup whipping cream

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

SAUSAGE CHOWDER



Sausage Chowder image

Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound bulk sage-flavored sausage or sausage of your choice
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

Steps:

  • In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

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From recipeschoice.com


RECIPE: CORN AND SAUSAGE CHOWDER - RECIPELINK.COM
CORN AND SAUSAGE CHOWDER 1 Polish sausage, sliced thinly 6 slice bacon, chopped 1 cup onions, chopped 1/4 cup flour 2 cup chicken stock 1 cup water 4 cup corn 2 cup potatoes, cubed (about 1/4) 1/8 teaspoon white pepper 1 red pepper sauce 2 cup milk 2 tablespoon butter In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove ...
From recipelink.com


SAUSAGE AND CORN CHOWDER - RECIPE BOY
2021-01-13 In a large soup pot, brown the sausage and onion over medium heat. Add the water, potatoes, parsley, basil, salt and pepper. Bring to a boil. Reduce heat to simmer, cover and cook for about 15 minutes, or until the potatoes are tender. Add the corn and milk, and heat through about 5 minutes.
From recipeboy.com


CORN AND SAUSAGE CHOWDER RECIPE
In a big saucepan, brown the sausage and bacon until bacon is crispy.. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of …
From recipeland.com


CORN, SAUSAGE & BLACK BEANS - FARMGIRL GOURMET
2009-12-17 Add black beans, tomatoes, tomato paste & chicken stock and simmer. In a skillet sprayed with cooking spray, saute the corn until it begins to show a little color, about 8-10 minutes. Add to the stock pot. In the same skillet, brown the sausage. With a slotted spoon, add the sausage to the stock pot. Simmer the chowder for another 10-15 minutes ...
From farmgirlgourmet.com


SAUSAGE CORN CHOWDER SOUP RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Sausage Corn Chowder Soup Recipe are provided here for you to discover and enjoy ... Traditional Chicken Dumpling Soup Recipe Cookie Soup Tavern Soup Recipe Sequoia Sandwich Bakersfield Soup Schedule Vegan White Bean Soup Recipes Calabaza Squash Soup Recipe Dinner Menu. Braise Farm Dinners Funeral Dinner Ideas ...
From recipeshappy.com


SAUSAGE AND CORN CHOWDER USING FRESH CORN ON THE COB
2018-06-08 Sauté for several minutes, stirring continually, until vegetables are soft and fragrant. Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine. Reduce heat to medium-low and simmer, uncovered, until heated ...
From dinnerplanner.com


BLACK BEAN AND SHRIMP SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SAUSAGE CORN CHOWDER (+VIDEO) - THE COUNTRY COOK
2021-10-17 Stir well, cook for a couple of minutes. Then pour in milk and stir well. Keep heat on medium high. Add both cans of cream corns and the can of diced potatoes. Stir well and simmer (don't boil, just a gentle simmer) for about 20-25 minutes until mixture thickens. Add garlic powder, salt & pepper to taste.
From thecountrycook.net


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