I have been having some serious pangs this fall. The specific pangs to which I’m referring are comfort-food-hunger-pangs. Luckily, I have been eating many dishes that keep the issue under control, and one of my new favorites is Italian Sausage & Corn Chowder. Two other favorites are Chicken Pot Pie and Chicken Tikka Masala.
I love soup and I especially love to eat it when it is cold outside. I first made Italian Sausage & Corn Chowder a couple of weeks ago and, after reworking the recipe a couple of times, I knew it was a keeper. It has quickly become one of my favorites and is one of those recipes I will make often.
Italian sausage is the main ingredient in this chowder. If you haven’t tasted Italian sausage, go to the store right now to buy some, return home and make Italian Sausage & Corn Chowder. Of course, this recipe can be made with regular pork sausage, but the seasonings (especially fennel seeds), herbs and spices in Italian sausage truly add layers of flavor that take this soup to the next level.
I’m so glad fall has just begun and cooler weather will be with us for the next several months. That leaves plenty of time to enjoy the delicious coziness of this soup. Italian Sausage & Corn Chowder is a hearty soup that wraps you in its warmth – almost like being hugged from the inside.
I have a confession to make. My daughter, The Cookie Rookie was home for my birthday a couple of weeks ago and I totally took advantage of her photography skills. She graciously took these gorgeous photos (along with some upcoming posts photos), and I thank her from the bottom of my heart. I repaid her with this soup.
Italian Sausage & Corn Chowder
- 24 ounces link casing removed or bulk Italian sausage
- 2 tablespoons butter
- 2 tablespoons olive oil divided
- 1 sweet yellow onion – diced
- 1 cup sweet red yellow and/or green bell pepper, seeded and diced
- 3-4 cloves garlic minced
- 1/3 cup all-purpose flour
- 32- ounce chicken broth unsalted
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon Bouquet Garni *See Notes
- ¼ - ¾ teaspoon red pepper flakes
- 1 teaspoon Smoky Sweet Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon kosher salt ** if using salted chicken broth, taste at the end then add salt if needed
- ½ teaspoon freshly ground black pepper
- 1 can corn – I use Green Giant Super Sweet White Corn
- 1 can creamed corn – I use Green Giant
- 1 ½ cups Half and Half
- Bread bowls – optional
- Fresh basil for garnish – optional
- Sour cream for garnish - optional
- Roll sausage into ½ inch balls and place in a large skillet. Cook until browned. The sausage might need to be browned in two batches depending on the size of the skillet. Once browned, remove from the skillet and set the sausage aside until ready to use.
- In a large stockpot and while the sausage is browning; heat the olive oil and butter.
- Sauté the diced onion and bell pepper in the hot oil/butter until the onion is translucent and pepper is softened.
- Add the minced garlic and sauté 30 seconds to bring out the sweetness.
- Reduce the heat to low and sprinkle the flour over the vegetable mixture – stir until blended.
- Slowly, add the broth stirring constantly.
- Add parsley, basil, red pepper flakes, Bouquet Garni, paprika, cumin, salt & pepper.
- Bring mixture to a boil while stirring constantly.
- Add half and half, corn and sausage. Turn the heat to low and simmer.
- When ready to serve, garnish with fresh basil, if desired.
- Serve with crackers, toasted bread or serve in bread bowls.
This soup freezes well before potatoes are added.
Add cooked, diced Yukon Gold potatoes or serve over baked potatoes.
*I use Penzey’s Bouquet Garni - a combination of dried herbs: parsley, bay leaf & thyme). Fresh Bouquet Garni can also be used. (http://www.wikihow.com/Make-Bouquet-Garni.