Recipe: Sausage and Corn Chowder

Sausage _And_Corn_Chowder

By Jacquelyn Prater. Mmmmmm, soup. Chowder, to be exact. Most of the time I want a seafood chowder, loaded with clams, shrimp and more. But this chowder is a great chilly day meal without being too expensive or time consuming. Give this sausage and corn chowder a try!


  • 1 lb smoked sausage, sliced into half moons
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 2 tbsp of butter
  • 3 cups of frozen corn
  • 2 tbsp of flour
  • 4 cups of chicken stock
  • 1 cup of heavy cream
  • 3 tbsp of parsley, chopped


  1. Chop, slice, and dice all your necessary ingredients right now. It will save you time, I promise.
  2. Melt the butter in a saucepan or stock pot over medium high heat and saute the onion, bell pepper and garlic for about 3 minutes. Do not burn the garlic!
  3. Add 2 cups of the corn to the pot and cook the vegetables for 4 minutes, til the water from the corn has mostly evaporated.
  4. Sprinkle the vegetables with flour and cook for 2 minutes. Add the chicken stock and cook until the mixture has thickened. If the mixture becomes too think, add more stock.
  5. Remove the pot from the heat and puree the soup, either with a stick blender or a top loading blender.
  6. Return the pot to the heat and add the remaining corn and the sausage. Simmer for 5-10 minutes til the water in the corn cooks out again.
  7. Add the heavy cream and parsley and stir to combine. Serve and Enjoy!!