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
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.
CORN, SAUSAGE AND BELL PEPPER CHOWDER
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
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
CORN AND SAUSAGE CHOWDER
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
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 PEPPER CHOWDER
One of my favorites.
Provided by MOLSON7
Categories Cream Soups
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
- Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 42.8 g, Cholesterol 41.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 213.1 mg, Sugar 6.9 g
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.
7 INGREDIENT CORN AND SAUSAGE CHOWDER
This chowder is supper easy to make and very tasty. My husband first found and made the recipe for one of his hunting trips. He tripled the recipe and froze it so that it could be eaten while on his trip. The guys loved it and so will you.
Provided by STK FD WIFE
Categories Chowders
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain.
- Add 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 746.7, Fat 52, SaturatedFat 17.8, Cholesterol 179.3, Sodium 1901.5, Carbohydrate 28.3, Fiber 2, Sugar 3.2, Protein 42.1
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
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 :
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 AND PEPPER CHOWDER
Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
FRESH CORN AND SAUSAGE CHOWDER
Though this can easily be made with frozen corn for a delicious meal on a cold night, I think the fresh-off-the-cob-corn tastes so much better! I've made this two summers in a row now. A fairly simple yet hearty recipe, it goes well with homemade biscuits!
Provided by AustinsAm
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
- In large saucepan, melt butter and add onions, cooking for 5 minutes.
- Stir in flour and cook until bubbly.
- Add chicken broth, sausage, and potatoes.
- Cover and cook until potatoes are tender, about 25 minutes.
- Add corn and cook just until tender, about 5 minutes.
- Season with salt and pepper.
- Add cream and cook until heated through.
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