Description
This hearty and creamy sausage corn chowder is packed with savory sausage, sweet corn, and tender potatoes. It’s a simple one-pot recipe that’s perfect for busy weeknights or cozy weekends.
Ingredients
1 lb Italian sausage (mild or hot)
1/2 cup diced red bell pepper
1 small onion, diced
2 cloves garlic, minced
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp salt
1/2 tsp black pepper
3 cups chicken broth
8 oz cream cheese, cubed
1 lb potatoes, diced
16 oz frozen corn (or 4 cups fresh corn kernels)
Chopped green onion and parsley for garnish
Instructions
Step 1: In a large Dutch oven, cook the sausage over medium-high heat until browned. Drain most of the drippings.
Step 2: Add red bell pepper, onion, and garlic. Stir in parsley, thyme, paprika, cayenne, salt, and pepper. Sauté for 3–4 minutes.
Step 3: Add chicken broth and cubed cream cheese. Stir and bring to a boil until cheese melts.
Step 4: Add potatoes and corn. Reduce heat and simmer for 25–35 minutes until potatoes are fork-tender.
Step 5: Blend 3 cups of the soup in a blender, then return to the pot and stir well.
Step 6: Serve hot, garnished with green onion and parsley.
Notes
For a thicker soup, blend 4 cups instead of 3.
To store: Refrigerate up to 4 days or freeze up to 3 months.
Reheat gently on the stovetop with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American