Corn and Sausage Chowder
A hearty, satisfying soup that's delicious all year long!
Servings: 6 servings
Equipment
Ingredients
- 1 pound ground Italian sausage
- ¼ cup unsalted butter (4 tablespoons)
- 1 cup diced carrots
- 2 cup diced celery
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 large Russet potatoes, peeled and diced into small cubes
- 1 cup heavy cream
- 4 cups corn
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon chopped parsley
- 2 green onions, thinly sliced
Instructions
- In a Dutch oven, cook the sausage over medium-high heat until just cooked, when the meat has browned. Transfer the cooked meat to a bowl and set aside.
- In the same Dutch oven, add the butter. Once the butter has melted, add the onions, carrots, and celery. Stir and cook for 3-4 minutes.
- Add the garlic. Stir and cook for 1 minute.
- Sprinkle in the flour and stir to combine.
- Pour in the broth, and stir. Add the cooked sausage and potatoes. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes, just until the potatoes are fork tender.
- Add the cream and corn. Stir and cook for 1-2 minutes, just until the cream is well incorporated and the corn is warmed up.
- Then add the oregano, thyme, salt and pepper. Stir.
- Serve warm, garnished with the chopped parsley and sliced green onions.
Notes
makes 6 servings.
Make it dairy-free:
- You can use dairy-free cream or coconut milk as a substitute for the heavy cream.
- Use vegan/plant-based butter instead of regular butter.
Nutrition
Calories: 633kcal | Carbohydrates: 44g | Protein: 20g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 1316mg | Potassium: 967mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4976IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 3mg