Quick Corn and Sausage Chowder
A quick corn and sausage chowder that’s done in about 40 minutes, using frozen corn and any type of sausage you have on hand is perfect for a wintery evening.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6-8 servings 1x
- 1 lb. sausage, bulk or smoked, cut or crumbled, depending on type
- 2 Tb. butter (or bacon fat)
- 1 lg. onion, chopped
- 1 clove garlic, minced (about 1 tsp.)
- 2–3 Tb. flour, depending on how thick you like it (*if you need gluten free, see note)
- 2 1/2 cups chicken broth
- 1 1/2-to-2 lbs. potatoes (about 3 lg.), peeled and diced
- 1–2 tsp. salt (to taste, using unsalted broth will need more)
- 1 tsp. dried basil
- 1/2 tsp. black pepper
- 2 1/2 cups frozen (or fresh) corn kernels
- 2 cups milk
- Chopped fresh parsley or chives for garnish
- Melt butter in a large stockpot and brown sausage.
- Add onion and garlic and cook until onion is softened. If using flour to thicken, sprinkle it on the meat and onion now and stir well (see note for alternative).
- Pour broth over ingredients in pot and stir well to incorporate the flour. Then add the potatoes, salt, basil, and pepper, cover and bring to a boil; turn heat to medium and cook about 15 minutes or until potatoes are tender.
- Stir in corn and milk, bring to a simmer (just under a boil) over medium-high heat to heat and thicken.
- Serve topped with chopped parsley or chives.
*For a gluten-free thickener, add 1-2 TB. cornstarch or arrowroot powder, but stir it into the cold milk right before adding at the end of the recipe. Cook enough to thicken.
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