Corn and Sausage Chowder Recipe

Name: Corn and Sausage Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb smoked sausage, sliced thinly; 6 slices bacon, chopped; 1 cup onion, chopped; ¼ cup flour; 3 cups chicken stock; 4 cups corn; 2 cups potatoes, cubed; ⅛ teaspoon white pepper; hot pepper sauce; 2 cups half-and-half; 2 tbp. butter

Servings: persons

1 lb smoked sausage, sliced thinly
6 slices bacon, chopped
1 cup onion, chopped
¼ cup flour
3 cups chicken stock
4 cups corn
2 cups potatoes, cubed
⅛ teaspoon white pepper
hot pepper sauce
2 cups half-and-half
2 tbp. butter

1
In a large heavy bottomed pan, brown the sausage and bacon until bacon is crispy.
2
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
3
Discard most of the fat; leave enough to cook the onion.
4
Saute onion in reserved fat until tender, about 5 minutes.
5
Gradually stir in the flour.
6
Add stock, stirring constantly.
7
Add sausage, bacon, corn, potatoes and white pepper.
8
Add hot pepper sauce to taste.
9
Heat to boiling.
10
Reduce heat and simmer, covered, for 15 to 20 minutes.
11
Stir occasionally.
12
Add half and half and cook until soup is heated through and potatoes are tender.
13
Stir in butter and serve.

1249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb smoked sausage, sliced thinly, 6 slices bacon, chopped, 1 cup onion, chopped, ¼ cup flour, and more.

Yes, Corn and Sausage Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Sausage Chowder

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