CORN-SAUSAGE CHOWDER
Steps:
- In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
- Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
- Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.
Nutrition Facts : Calories 529 calories, Carbohydrate 51 g, Cholesterol 60 mg, Fat 27 g, Protein 18 g, SaturatedFat 12 g, Sodium 1038 mg
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 CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
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
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
CHICKEN, SAUSAGE AND CORN CHOWDER
This colorful and delicious soup is high in protein and fiber while delivering only 4 grams of fat per serving. Part of the secret is low-fat sausage, which tastes almost exactly like the high-fat kind. From A Guy's Guide to Great Eating: Big-Flavored Fat-Reduced Recipes for Men Who Love to Eat by Don Mauer.
Provided by lazyme
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place a 4-quart heavy-bottomed saucepan over medium-high heat and add the oil.
- When the oil is hot, add the kielbasa and cook, stirring, until lightly browned, about 4 minutes.
- Using a slotted spoon, transfer the kielbasa to a double layer of paper towels.
- Set aside.
- Add the onion to the pan and cook, stirring frequently, until golden, 6 to 7 minutes.
- Add 1/2 cup of the broth and simmer for 2 minutes, scraping up the browned bits.
- Add the remaining 2 1/2 cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
- Reduce the heat to medium and simmer, covered, for 25 minutes, or until the potato and lentils are tender.
- Whisk the sour cream into the soup.
- Stir in the spinach, salt and pepper, reduce the heat to low and cook until the soup is just heated through and the spinach is wilted, 2 to 3 minutes. (Do not let it boil.)
- Remove the bay leaf and serve immediately, sprinkled with the parsley.
- Nutritional information per serving: 250 calories (14.7% from fat), 4.1 g fat (0.9 g saturated fat), 19.8 g protein, 35.6 g carbohydrate, 15 mg cholesterol, 709 mg sodium.
Nutrition Facts : Calories 327, Fat 13.9, SaturatedFat 4.2, Cholesterol 39.4, Sodium 546, Carbohydrate 37.5, Fiber 4.3, Sugar 5, Protein 16.1
ANDOUILLE SAUSAGE AND CORN CHOWDER
This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!
Provided by Wyattdogster
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
- Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g
More about "corn chowder with sausage food"
CORN CHOWDER WITH SAUSAGE | CHEF JULIE YOON
From chefjulieyoon.com
Servings 8Total Time 25 mins
- In a large wide soup pot, saute kielbasa until lightly browned. Remove to a plate. Add butter to the pot, along with the onion and garlic. Season lightly with salt and saute for a couple minutes, until translucent and fragrant. Add the corn and potatoes. Season well with salt and pepper. Saute for a couple minutes in the butter.
- Add milk, chicken broth, red pepper flakes, and corn cobs. Season again with salt. Cover and bring to a boil, but watch it so it doesn’t bubble over. Once it comes to a boil, reduce to a high simmer for 10 minutes, or until the potatoes are cooked, stirring occasionally. Remove the cobs and discard. Use a wooden spoon to lightly smash some of the potatoes against the pot to thicken the broth more. You can also scoop out a couple ladles of chowder into a blender, puree it, and pour it back into the pot if you want it even thicker.
- Add back the sausage and cook for a minute more. Taste for seasoning and adjust with salt and pepper if needed. Finish the soup last minute with the fresh basil, and top each bowl with more fresh basil at the end. Serve immediately. Keep any leftovers in an airtight container in the fridge for up to 3 days.
CORN CHOWDER WITH SAUSAGE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 188 per servingTotal Time 32 mins
- Melt butter in a large saucepan over medium heat. Add onion; cook 2 1/2 minutes or until soft. Stir in potato and next 5 ingredients (through corn); bring to a boil. Reduce heat; simmer 15 minutes or until potato is soft. Remove 2 cups, purée, and return to pan.
- Stir in sausage and milk over low heat; cook until thick (about 5 minutes). Remove from heat. Garnish with cheese and parsley.
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