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
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 AND BROCOLI CHOWDER RECIPE - (4/5)
Provided by JaxsW
Number Of Ingredients 12
Steps:
- Fry the sausage and drain. Add both onions, broccoli, and garlic. Cook till all tender. Add corn, and white pepper let cook for 5-6 mins till warm. Stir in soup and milk. Heat over medium heat really slow (don't boil). When heated through, stir in cheese, butter and hot sauce. Continue to slowly stir until cheese is incorporated in. May put in crock pot on warm to hold over for dinner, or for reheating. Can be doubled easily for a crowd. Good with a nice crusty toasted bread with garlic and butter on it.
SAUSAGE BROCCOLI CHOWDER
In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside. , In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.
Nutrition Facts : Calories 298 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.
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
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
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.
BROCCOLI CHOWDER WITH CORN AND BACON
Broccoli enhances this healthy soup with crunch, while a bit of bacon lends a salty richness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
- Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.
Nutrition Facts : Calories 264 g, Fat 6 g, Fiber 5 g, Protein 14 g
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
CREAMY CORN AND BROCCOLI CHOWDER
Make and share this Creamy Corn and Broccoli Chowder recipe from Food.com.
Provided by Jens Kitchen
Categories Chowders
Time 35m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
- Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).
Nutrition Facts : Calories 196.1, Fat 9.9, SaturatedFat 5.6, Cholesterol 25.1, Sodium 294.1, Carbohydrate 23.2, Fiber 4, Sugar 3.9, Protein 8
CREAMY CORN AND BROCCOLI CHOWDER
Broccoli and corn star in homemade chowder that's on your dinner table in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
- Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g
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