Best 7 Ingredient Corn And Sausage Chowder Recipes

SAUSAGE CORN CHOWDER

Steps:

• In large stock pot brown your sausage and onions together until transulcent.
• Add your water, potatoes, basil and parsley and bring to a boil and then reduce heat and simmer 15 minutes until potatoes are tender.
• Stir in sweet corn, cream corn, evaporated milk, salt and pepper.
• Reduce heat and simmer for about 10 minutes longer.
• In small bowl wisk together your slurry mix and then add to chowder.
• Simmer for another 10 minutes until chowder thickens a bit.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

CORN AND SAUSAGE CHOWDER

Steps:

• Heat a large dutch oven over medium heat,.
• Add Ghee, let melt.
• Add Sausage, saute (stirfry) for 3 minutes.
• Add onions and celery, saute 10 minutes.
• Add the Peppers and Potatoes, saute another 3-4 minutes.
• Add Stock, bring to a boil, reduce heat to a simmer.
• Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
• --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
• Add the corn, cornmilk, and Half and Half.
• Cook 2-3 minute 'til corn is just tender, don't over cook.
• Remove from heat. Set 1 cup of the chowder aside.
• Whisk the Egg yolks and corn starch into the Buttermilk.
• Add the cup of chowder to the egg mixture, stir well.
• Add Egg mixture to the dutch oven. Stir well.
• Return pot to stove. Heat, without boiling, to desired thichness.
• Season to taste with Salt, Black Pepper, and hot sauce.

FRESH CORN AND SAUSAGE CHOWDER

Steps:

• In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
• In large saucepan, melt butter and add onions, cooking for 5 minutes.
• Stir in flour and cook until bubbly.
• Add chicken broth, sausage, and potatoes.
• Cover and cook until potatoes are tender, about 25 minutes.
• Add corn and cook just until tender, about 5 minutes.
• Season with salt and pepper.
• Add cream and cook until heated through.

CORN AND SAUSAGE CHOWDER

Steps:

• If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
• Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
• Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
• Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
• Garnish with parsley and serve.

QUICK SPICY SAUSAGE CORN CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.