Corn chowder with sausage is a creamy, spicy and filling soup that’s easy to whip up for your next weeknight dinner. Excellent on cold winter nights, but so good you’ll make it year-round.
12ouncesandouille sausagesliced into bite size pieces
1mediumoniondiced
3tablespoonsall-purpose flour
24ounceschicken broth
2mediumpotatoespeeled and cubed into bite size pieces
2cupscorn kernels
¼teaspoonblack pepper
8ounceswhole milk
Instructions
In a stock pot over medium heat, add butter. When melted, add sliced sausage and cook for about 3 to 4 minutes, or until browned around the edges, then remove from pan and set aside. Add onions and allow to cook for 2 to 3 minutes, or until they begin to turn translucent.
Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth, whisking to incorporate. While whisking, scrape up the browned bits coating the bottom of the pan.
Add potatoes, corn, sausage, and pepper, stirring to incorporate. Bring to a simmer, then cover and reduce heat to low. Simmer for about 7-8 minutes, or until potatoes can easily be pierced with a fork. Time will depend on the size of your potatoes.
Remove lid, add milk and stir to incorporate, cooking for another 1 minute. Remove pan from heat and allow to set for 5 minutes before serving. Optionally, top with parsley.
Notes
Additional salt has been excluded from this recipe due to the sodium in the chicken broth. Using no sodium broth will alter the taste of this soup.
Andouille sausage provides most of the flavor in this soup, and I do not recommend omitting it.
Milk can be substituted with half & half or heavy cream for a richer, thicker soup.
Leftovers can be refrigerated for 2-3 days. This soup reheats well in a saucepan over medium heat, or in the microwave.