Italian Sausage & Corn Chowder - a soup that wraps you in its warmth – like being hugged from the inside. simplysated
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Italian Sausage & Corn Chowder

Italian Sausage & Corn Chowder is a hearty soup with a touch of heat. Delicious served with or without cooked potatoes. It is a versatile and forgiving recipe - If you don't have a listed ingredient, make a comparable substitution. -------------- Recipe inspiration: Hy-Vee http://www.hy-vee.com/meal-solutions/recipes/Sausage-and-Potato-Corn-Chowder-R9415.aspx
Course Entree, Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8
Author Susie Gall

Ingredients

  • 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

Instructions

  1. 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.
  2. In a large stockpot and while the sausage is browning; heat the olive oil and butter.
  3. Sauté the diced onion and bell pepper in the hot oil/butter until the onion is translucent and pepper is softened.
  4. Add the minced garlic and sauté 30 seconds to bring out the sweetness.
  5. Reduce the heat to low and sprinkle the flour over the vegetable mixture – stir until blended.
  6. Slowly, add the broth stirring constantly.
  7. Add parsley, basil, red pepper flakes, Bouquet Garni, paprika, cumin, salt & pepper.
  8. Bring mixture to a boil while stirring constantly.
  9. Add half and half, corn and sausage. Turn the heat to low and simmer.
  10. When ready to serve, garnish with fresh basil, if desired.
  11. Serve with crackers, toasted bread or serve in bread bowls.
  12. Enjoy!

Recipe Notes

This soup freezes well before potatoes are added.
Options:
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.