Sausage, Corn and Potato Chowder Recipe

This sausage, corn and potato chowder recipe is creamy, flavorful and has just the right amount of kick to it.  After a week of cold, wet London weather, I am finally back in Atlanta.  And what are we expecting for the next few days?  More cold, wet weather!  With a hint of snow coming tonight and temperatures heading below freezing, I decided last night that I was in the mood for a warm and spicy soup.  Soup is one of my favorite meals during the winter. Add a hint of cayenne pepper to it and it will warm you up from the inside out.  Doesn’t this look absolutely delicious?

Sausage, Corn and Potato chowder recipe

 

I chose to use a super hot, spicy Metwurst that we had bought for Oktoberfest and had in the freezer.  Since it was super spicy already, I didn’t add any additional cayenne pepper.  If you use a milder sausage like kielbasa, though, I definitely recommend adding the cayenne pepper to heat things up a bit.  This potato chowder recipe was a big hit with the whole family and required only one pot to make.  I love meals that are easy to clean up!  At less than 30 minutes from start to finish, this makes an easy and delicious weeknight meal.

This sausage corn and potato chowder recipe is an easy weeknight meal that takes less than 30 minutes to make.

Sausage, Corn, and Potato Chowder Recipe

Yields 4 to 6 servings

Sausage, Corn, and Potato Chowder Recipe

Looking for a creamy and delicious soup recipe? This sausage, corn, and potato chowder recipe is incredibly tasty! One pot, 30 minutes, and scrumptious

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 3 to 4 Tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 2 cups potatoes, diced
  • 2 cups chicken broth
  • 2 cups corn kernels from 2 ears (or canned)
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • salt and black pepper to taste
  • 1 can evaporated milk
  • 1/3 cup cheddar cheese, shredded
  • 1/4 cup finely chopped fresh parsley, plus extra for garnish
  • 1/2 pound of sausage, sliced thin

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add the sausage and cook until done. Remove from pot.
  3. Add in the chopped onion and saute 3 to 4 minutes
  4. Add the chopped potato and the chicken stock. Bring to a boil and simmer 10 to 15 minutes or until potatoes are tender.
  5. Add in corn and heat through.
  6. Using an immersion blender, slightly puree the soup. I left mine fairly chunky but you can puree it completely if you prefer.
  7. Add the can of evaporated milk, salt and pepper. Stir and heat until combined and warm.
  8. Add in the cheddar cheese and sausage. Stir until cheese is melted.
  9. Add salt, cayenne and black pepper to taste and stir in the parsley.
  10. Place soup in bowls and top with additional cheddar cheese and parsley if desired.
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This sausage corn and potato chowder recipe is an easy weeknight meal that takes less than 30

 

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About Diane

Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can't quite give up her favorite Cheetos and Diet Coke!

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