30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER
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
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
CORN AND ANDOUILLE SOUP
Provided by Food Network
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking. Reduce the heat to low and add corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, return the heat to high and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.
- Combine the seasoning mix ingredients in a small bowl.
INSTANT POT® CORN CHOWDER WITH SMOKED SAUSAGE
A quick way to make a delicious corn chowder for the family using your multi-functional pressure cooker.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add sausage and bacon to the hot oil and cook for 2 minutes, stirring constantly. Add onion and cook until tender, about 3 minutes longer. Add potato and saute 1 more minute. Add chicken broth and bring to a boil for 1 minute. Stirring, add corn kernels and corn cob rounds. Close and lock the lid. Choose high pressure and set timer for 6 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Turn on the saute function and bring chowder to a boil. Add coconut milk and season with salt and pepper. Continue boiling until liquid has evaporated a bit and chowder has thickened, about 5 minutes. To increase thickness if desired, mix potato starch and water together in a bowl and add to the pot, stirring constantly until incorporated.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 29.4 g, Cholesterol 35.1 mg, Fat 35.7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 18.8 g, Sodium 1443.2 mg, Sugar 4.6 g
FRIED CORN WITH SMOKED SAUSAGE
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
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 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 :
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, SAUSAGE, AND BEAN CHOWDER
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
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
ANDOUILLE SAUSAGE AND CORN CHOWDER RECIPE - (4.5/5)
Provided by Beefman-2
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.
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.
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- In a stock pot over medium heat, add butter. Slice sausage and add to pan. Brown on both sides, about 3 to 4 minutes, then remove from pan and set aside. Add onions and allow to cook for 2 to 3 minutes, or until they begin to turn translucent.
- Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth, whisking to incorporate. While whisking, scrape up the browned bits coating the bottom of the pan.
- Add potatoes, corn, sausage, pepper, and milk to the pot, stirring to incorporate. Bring to a boil, then cover and reduce heat to low. Simmer for 7-8 minutes, or until potatoes can easily be pierced with a fork. This will depend on the size of your potatoes.
- Remove lid, remove pan from heat, and allow to set for 5 minutes before serving. Optionally, top with parsley.
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