Corn Sausage And Pepper Chowder Recipes

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CORN AND SAUSAGE CHOWDER



Corn and Sausage Chowder image

I've had several cooking "teachers" over the years-my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (2 quarts.).

Number Of Ingredients 15

3 ears fresh corn, husked and cleaned
4 cups heavy whipping cream
2 cups chicken broth
4 garlic cloves, minced
10 fresh thyme sprigs
1 bay leaf
1-1/2 medium onions, finely chopped, divided
1/2 pound hot Italian sausage links
2 teaspoons minced jalapeno peppers with seeds
1/2 teaspoon ground cumin
2 tablespoons butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 teaspoons minced chives

Steps:

  • Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.

Nutrition Facts :

SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

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

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

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-SAUSAGE CHOWDER



Corn-Sausage Chowder image

Provided by Midwest Living

Categories     Food

Time 30m

Number Of Ingredients 10

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
½ teaspoon dried marjoram, crushed
⅛ teaspoon freshly ground pepper
1 17 ounce can cream-style corn
1 17 ounce can whole-kernel corn, drained
1 12 ounce can evaporated milk

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

CORN, SAUSAGE AND BELL PEPPER CHOWDER



Corn, Sausage and Bell Pepper Chowder image

Make and share this Corn, Sausage and Bell Pepper Chowder recipe from Food.com.

Provided by Pebbles

Categories     Chowders

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 1/2 cups chopped onions
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 1/2 teaspoons chopped garlic
2 cups canned chicken broth
1 lb red potatoes, cut in 1/2 inch pieces
1/4 teaspoon cumin
pepper
3 1/2 cups frozen corn, thawed
4 ounces fully cooked kielbasa, cut into 1/4 inch rounds then halved
1/3 cup milk (or more)
1/3 cup whipping cream

Steps:

  • Melt butter in heavy large Dutchoven over medium high heat.
  • Add onion, both peppers and garlic and saute until tender about 15 minutes.
  • Add broth, potatoes, pepper and cumin.
  • Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
  • Puree half of corn in processor.
  • Add pureed corn, remaining corn, sausage, milk and cream to chowder.
  • Simmer about 20 minutes.
  • Season to taste.

Nutrition Facts : Calories 420.3, Fat 17, SaturatedFat 8.1, Cholesterol 43.5, Sodium 759.9, Carbohydrate 59.9, Fiber 7.2, Sugar 4.4, Protein 14.8

CORN AND SAUSAGE CHOWDER



Corn and Sausage Chowder image

From Juneau Empire dot com. D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Illinois, junior cooking competition years ago and won a microwave. Enjoy!

Provided by Julesong

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage
1 cup chopped onion
1 garlic clove, minced
4 cups potatoes, cut in 1/2 inch dice
1 teaspoon salt, to taste (original recipe had 2 tsp)
1/2 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper
2 cups water
2 cups corn kernels (3 ears of fresh corn)
1 (16 ounce) can cream-style corn
12 ounces evaporated milk
chopped fresh parsley, for garnish

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.

7 INGREDIENT CORN AND SAUSAGE CHOWDER



7 Ingredient Corn and Sausage Chowder image

This chowder is supper easy to make and very tasty. My husband first found and made the recipe for one of his hunting trips. He tripled the recipe and froze it so that it could be eaten while on his trip. The guys loved it and so will you.

Provided by STK FD WIFE

Categories     Chowders

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

2 -3 lbs bulk sausage
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onion
1/2 teaspoon hot pepper sauce
1 cup grated swiss cheese

Steps:

  • Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain.
  • Add soup, milk, corn, green onions and hot pepper sauce.
  • Cook until corn is tender.
  • Reduce heat to low; add cheese and heat until melted.

Nutrition Facts : Calories 746.7, Fat 52, SaturatedFat 17.8, Cholesterol 179.3, Sodium 1901.5, Carbohydrate 28.3, Fiber 2, Sugar 3.2, Protein 42.1

CORN, SAUSAGE, AND BEAN CHOWDER



Corn, Sausage, and Bean Chowder image

Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.

Provided by M&BCinciND

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h35m

Yield 12

Number Of Ingredients 16

6 tablespoons vegetable oil, divided
1 (12 ounce) package andouille sausage, quartered and sliced
2 each carrots, chopped
2 cloves garlic, minced, or more to taste
8 cups low-sodium chicken broth, divided
3 teaspoons salt, divided, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 red bell pepper, diced
2 small Yukon Gold potatoes, diced into 1/4-inch pieces
1 (24 ounce) package frozen corn, or more to taste
1 ½ cups diced white onion
2 tablespoons harissa, or more to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g

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