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Sausage, Potato and Corn Chowder

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A hearty, creamy chowder loaded with sausage, potatoes, corn, and sharp cheddar, perfect for a comforting meal.

Ingredients

Scale
  • 16 ounces mild country sausage
  • 2 carrots, scrubbed and diced
  • 3 celery stalks, diced
  • 1 medium onion, diced
  • 6 small russet potatoes, peeled and diced
  • 1 1/2 cups frozen fire-roasted corn
  • 1/2 teaspoon crushed red chile flakes
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 8 cups chicken stock
  • 1 cup half-and-half
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 8 ounces sharp Cheddar, grated
  • 1/4 cup sliced green onions

Instructions

  1. In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes.
  2. Add the carrots, celery, and onion to the pot, then soften, 5 to 6 minutes.
  3. Add the potatoes, corn, chile flakes, salt, and pepper. Pour in the chicken stock and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
  4. In a small bowl, whisk the half-and-half and flour until smooth. Stir into the soup and simmer until thickened, about 5 minutes.
  5. Stir in the heavy cream and reserved sausage. Heat through, then remove from heat.
  6. Stir in the grated cheddar until melted. Serve hot, garnished with green onions.

Notes

For a smoother texture, use an immersion blender to partially puree the soup. Adjust the heat level with more or less chile flakes. Leftovers reheat well, but add a splash of broth or cream when reheating.

Nutrition

Find it online: https://www.receipster.com/corn-chowder/

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