Tuesday, December 8, 2009

Corn and Smoked Sausage Chowder

While we were at my parents over Thanksgiving my dad whipped up with corn & sausage chowder for lunch one day. It seemed to come together in no time & was a big hit with everyone especially served with his homemade breadsticks.
Corn & Sausage Chowder
Matt really liked it so wanted to make it at home right away. We forgot to get my dad's recipe but Matt figured he could wing it. I think my dad's was slightly thicker but other than that its pretty close. This soup makes for a nice hearty lunch. The sweetness of the corn pairs beautifully with the smoky sausage. My dad uses frozen potatoes o'brien instead of chopping his own potatoes, peppers & onions so feel free to substitute that if you want even a quicker meal.

Corn & Smoked Sausage Chowder

2 T unsalted butter
1/2 medium onion, sliced thin
1 red bell pepper, seed & chopped
4 T all-purpose flour
3 c chicken stock
12 oz smoked sausage, cut in half lengthwise then sliced sliced
2 c sweet corn, frozen or fresh off the cob
2 c potato, cut into 1/2-inch cubes (about 1 large russet)
1/2 - 1 t crushed red pepper flakes
1 t sweet paprika
salt & pepper to taste
2 c milk
hot sauce (optional)

In a large soup pot melt the butter over medium-high heat. Add the onion & red pepper. Cook until the onion is translucent. Sprinkle in the flour & cook while stirring for 1 minute, do not let brown. Add the stock slowly & continue stirring until bubbly. Add the sausage, corn and potatoes. Stir in the red pepper, paprika plus salt & pepper. Cover & let simmer for about 20 minutes or until the potato is tender. Stir in the milk & heat, do not boil. Check seasoning & add salt, pepper & hot sauce to taste.

4 - 6 servings

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© 2007-2009 Kathy Lewinski


Lori said...

The soup looks good! Warm and comforting. I do have to admit that my my interest increased with the mention of homemade breadsticks. ;)

Maria said...

I want soup for every meal to warm me up. It is cold here!

Tangled Noodle said...

Hubs left for the store before I read this (am supposed to be studying, not blog reading) but I think I can call his cell to pick up corn! It's the perfect soup for the next couple of days.

George Gaston said...

kat & Matt - Love the addition of the smoked sausage. I have always used thick slab bacon to accent my corn chowder, but I bet the sausage takes it to another dimension.

Here is a suggestion I passed on to Pam @ "For the love of cooking" - take about 1 cup of kernel corn and puree it, then add it to your soup. That will thicken it and add flavor, as well as texture.

Thistlemoon said...

I love these flavors together! Perfect for keeping the cold away!

Sharon said...

It is so cold here and a nice warm bowl of this soup would be very comforting!

Toni @ Imperfect Pregnancy said...

It's funny you posted this because I've been planning on making corn chowder this week too. It's so good and hearty. I hadn't thought about adding sausage though. Hmm....

grace said...

the pop of the corn, the chew of the potato, the taste of the sausage--this is a high quality soup. pretty, too.

Unplanned Cooking said...

We've been making a lot of soups lately. My husband's brother makes his own sausage, which is fabulous. This would be a good way to make a meal out of it.

Velva said...

This soup would be perfect for a weeknight meal. Looks delicious!

Alicia Foodycat said...

That looks delicious! I love smoked sausage. I don't know what potatoes o'brien is, so I think I will be cutting my own vegetables!

Deborah said...

I think I just found what it for dinner tonight. I have all of these ingredients on hand right now!

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T = Tablespoon
t = teaspoon
c = cup
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