Corn Sausage Chowder Food

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.

SAUSAGE CORN CHOWDER

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.

CORN AND SAUSAGE CHOWDER

Steps:

• If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
• Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
• Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
• Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
• Garnish with parsley and serve.

CORN AND SAUSAGE CHOWDER

Steps:

• Heat a large dutch oven over medium heat,.
• Add Ghee, let melt.
• Add Sausage, saute (stirfry) for 3 minutes.
• Add onions and celery, saute 10 minutes.
• Add the Peppers and Potatoes, saute another 3-4 minutes.
• Add Stock, bring to a boil, reduce heat to a simmer.
• Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
• --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
• Add the corn, cornmilk, and Half and Half.
• Cook 2-3 minute 'til corn is just tender, don't over cook.
• Remove from heat. Set 1 cup of the chowder aside.
• Whisk the Egg yolks and corn starch into the Buttermilk.
• Add the cup of chowder to the egg mixture, stir well.
• Add Egg mixture to the dutch oven. Stir well.
• Return pot to stove. Heat, without boiling, to desired thichness.
• Season to taste with Salt, Black Pepper, and hot sauce.

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES

Steps:

• Gather the ingredients.
• Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
• Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
• Gradually add the chicken broth and stir until well blended.
• Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
• Cover and continue cooking, stirring occasionally, until the potatoes are tender.
• Add the half-and-half, light cream, or milk; stir in the butter.
• Taste and add salt, as needed, and heat through.
• Serve and enjoy.

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER

Steps:

• In large, deep pot fry bacon until crisp. Remove from pot and set aside.
• In same pot, add sliced sausage and onion and cook until sausage is browned.
• Crumble bacon and add to pot with the sausage and onions.
• Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
• In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
• Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
• Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
• Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

QUICK SPICY SAUSAGE CORN CHOWDER

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.

EASY SAUSAGE CORN CHOWDER

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.

CORN, SAUSAGE, AND BEAN CHOWDER

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.

ANDOUILLE SAUSAGE AND CORN CHOWDER

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.

CHICKEN, SAUSAGE AND CORN CHOWDER

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.

MY SAUSAGE CHOWDER

Steps:

• Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
• Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
• When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

SAUSAGE CHOWDER

Steps:

• In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER

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.