Sausage Chowder Recipes

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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 CHOWDER WITH SAUSAGE



Corn Chowder with Sausage image

A hearty and creamy meat, potato, and corn chowder.

Provided by Yvonne Young

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 6

Number Of Ingredients 9

6 cups peeled and cubed potatoes
1 teaspoon salt
½ teaspoon dried marjoram
3 cups water
1 pound pork sausage
1 onion, chopped
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can creamed corn
1 (12 fluid ounce) can evaporated milk

Steps:

  • Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.
  • Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.
  • Stir in the cans of corn and the evaporated milk. Heat through, and serve.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 61.7 g, Cholesterol 69.7 mg, Fat 36.4 g, Fiber 5.9 g, Protein 19.5 g, SaturatedFat 14.1 g, Sodium 1377.4 mg, Sugar 12.7 g

SAUSAGE CHOWDER



Sausage Chowder image

Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound bulk sage-flavored sausage or sausage of your choice
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

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.

Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

MY SAUSAGE CHOWDER



My Sausage Chowder image

Tasty and filling on those cool October days. My children love this and it is so easy to make. I can have this on the table in less than 30 minutes.

Provided by Tosha Fields

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 pound bulk pork sausage
5 potatoes, peeled and cubed
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn
½ onion, diced
1 cup uncooked macaroni
8 ounces processed cheese food, cubed
1 pinch salt and pepper to taste

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

Nutrition Facts : Calories 636 calories, Carbohydrate 76.2 g, Cholesterol 73.2 mg, Fat 27.1 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 11.5 g, Sodium 1597.4 mg, Sugar 9.8 g

CLAM AND SAUSAGE CHOWDER



Clam and Sausage Chowder image

This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h35m

Yield 3 quarts

Number Of Ingredients 13

2 dozen fresh clams in shell
2 lbs smoked Polish sausage, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lbs potatoes, cubed
1 (10 ounce) package frozen whole kernel corn, thawed
4 (8 ounce) bottles clam juice
2 cups water
1 teaspoon fennel seed, crushed
1 teaspoon cayenne pepper
2 (16 ounce) cans crushed tomatoes, undrained
1/2 cup fresh parsley, chopped

Steps:

  • Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
  • In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
  • Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
  • Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
  • Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
  • Add in tomatoes; stir to combine.
  • Remove 2 cups potato mixture and transfer to the container of an electric blender.
  • Process until smooth and return mixture to the pot.
  • Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).
  • Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
  • Serve.

EASY SAUSAGE CHOWDER



Easy Sausage Chowder image

"This super soup, flavored with fresh basil, makes a hearty summer lunch," says Suzanne Ververka of White Cloud, Michigan.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 11

1 pound fully cooked smoked sausage, halved and thinly sliced
1 medium onion, quartered and thinly sliced
4 cups diced potatoes
3 cups water
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
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 soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 855mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.

SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

When it comes to summer this Sausage Corn Chowder is our go-to recipe for a quick and easy creamy meal that feeds a crowd and is loved by everyone.

Provided by Tornadough Alli

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 lb smoked sausage (cut into thin slices)
1 medium onion (diced)
2 large baking potatoes (diced into 1" pieces)
4 cups water
2-3 tsp dried basil*
2-3 tsp died parsley*
1 can sweet corn (darined)
1 can creamed corn
1 can evaporated milk
Salt and Pepper
2 Tbs water
2 Tbs cornstartch

Steps:

  • In large stock pot brown your sausage and onions together until transulcent.
  • Add your water, potatoes, basil and parsley and bring to a boil and then reduce heat and simmer 15 minutes until potatoes are tender.
  • Stir in sweet corn, cream corn, evaporated milk, salt and pepper.
  • Reduce heat and simmer for about 10 minutes longer.
  • In small bowl wisk together your slurry mix and then add to chowder.
  • Simmer for another 10 minutes until chowder thickens a bit.

Nutrition Facts : Calories 302 kcal, Carbohydrate 19 g, Protein 11 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 656 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES



Hearty Corn Chowder With Sausage and Potatoes image

This corn chowder made with Italian sausage, creamed corn, potatoes, onions, and milk is perfect for a cold-weather lunch or dinner starter.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Appetizer     Soup

Time 55m

Yield 6

Number Of Ingredients 12

1 pound bulk Italian sausage or country-style sausage
1 cup chopped onion
1/4 cup all-purpose flour
2 1/2 cups chicken broth
2 cups diced gold or red-skinned potatoes
2 cups frozen corn kernels
1 small can (8 ounces) cream-style corn
1/4 teaspoon freshly ground black pepper
A dash of hot sauce
2 cups of half-and-half or whole milk
1 tablespoon butter
1/2 teaspoon salt, or to taste

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.

Nutrition Facts : Calories 564 kcal, Carbohydrate 44 g, Cholesterol 78 mg, Fiber 4 g, Protein 22 g, SaturatedFat 15 g, Sodium 1293 mg, Sugar 11 g, Fat 35 g, ServingSize 4 to 6 cups (4 to 6 servings), UnsaturatedFat 0 g

GERMAN SAUSAGE CHOWDER



German Sausage Chowder image

This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.

Provided by Karen From Colorado

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fully cooked bratwursts or 1 lb fully cooked knackwurst of frankfurter, cut into 1/2 inch pieces
2 medium potatoes, peeled and chopped
1 medium onion, chopped
1 small head of cabbage, shredded (4 cups)
3 cups milk
3 teaspoons all-purpose flour
1 1/2 teaspoons salt
1 dash pepper
2 cups water
1 cup shredded swiss cheese

Steps:

  • In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
  • Bring to boil, reduce heat.
  • Cover and simmer for 20 minutes or until potatoes are almost done.
  • Stir in cabbage.
  • Cook 10 minutes more.
  • Stir in 2 1/2 cups of the milk.
  • Stir remaining 1/2 cup of milk into the flour.
  • Stir flour and milk into soup.
  • Cook and stir until thickened.
  • Stir in cheese until melted.

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