Wednesday, September 15, 2021

Smoked Sausage and Corn Chowder

This post contains affiliate links.


Despite the 90° temperatures that we’re having during the day, once September hits, I move into “soup mode.” I absolutely love it! The thicker and chunkier, the better, beginning with the concoction below. It goes together quickly, keeps 3 to 4 days in the fridge, and it’s wonderful alongside half a sandwich, salad, or all on its own with a crusty roll.

Smoked Sausage and Corn Chowder

8 oz. smoked sausage, fully cooked, thinly sliced
1 c. chopped
Melissa’s shallots
1 carrot, diced
1 rib celery, diced
3½ - 4 c. chicken stock
2½ - 3 c. frozen O’Brien potatoes
1 14.75-oz. can
cream style corn
1/8 t. cayenne
1/8 t.
Old Bay
¼ t. Italian seasoning
½ c. heavy cream

In a large saucepan, ground sausage over medium heat. Add shallots and sauté an additional 3 to 4 minutes. Drain any excess fat. Stir in broth, potatoes, corn, cayenne, old Bay, Italian seasoning, and salt and pepper to taste.

Bring to a boil; reduce heat to low. Simmer uncovered for 25 to 30 minutes. Stir in cream; heat through.

Garnish with croutons and sliced scallions, if desired.


Angie's Recipes said...

I love soup at any season! This looks really comforting and tasty.

Alycia Nichols said...

I’m definitely going to make this!

Linda said...

Love the addition of the O'Brien potatoes and the creamed corn! It's hard to get the Hubs to eat any soup when it's still warm, but I love it any time of the year. We are due for a legitimate cold front next week, so this will go on the list.

Marie Smith said...

Looks yummy. I wouldn’t have made anything with sausage at one time but I quite enjoy it in recipes these days.