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Sausage Chowder Recipe
Sausage Chowder Recipe photo by Taste of Home

Sausage Chowder Recipe

Read Reviews (26)
4.7 26
Publisher Photo
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 4 servings

Ingredients

  • 1/2 pound bulk sage-flavored sausage or sausage of your choice
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 cups water
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 2 teaspoons chicken bouillon granules
  • 1 cup frozen corn
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 1-1/2 cups 2% milk

Nutritional Facts

1-1/2 cups equals 401 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 764 mg sodium, 40 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
  2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
  3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture. Yield: 4 servings.
Originally published as Sausage Corn Chowder in Country October/November 2008, p51

Nutritional Facts

1-1/2 cups equals 401 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 764 mg sodium, 40 g carbohydrate, 3 g fiber, 12 g protein.

Reviews for Sausage Chowder(26)

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 15, 2013

This recipe was super easy to put together. I omitted the corn and added some cheddar cheese and Italian cheese blend, served with a side of cheesy breadsticks, it was a hit with my entire family!

MY REVIEW
Reviewed Feb. 19, 2013

Used mild Italian sausage, added 1/2 tsp. Chipotle pepper and 1/2 cup of Tex-Mex Shredded Cheese at the end. Quite tasty! I will also try this with Smoked Sausage to see how it compares. We had cheese croissants with the chowder and they were a perfect compliment. Thanks for the recipe!

MY REVIEW
Reviewed Jan. 14, 2013

Wonderful, I used sausage we made from a wild bore I shot. This is a keeper. I did add carrots.

MY REVIEW
Reviewed Jan. 7, 2013

This was fantastic, what a great creamy flavor I will definitely make this again!

MY REVIEW
Reviewed Oct. 31, 2012

I thought this recipe was great. I changed some things. I used Idaho potatoes, put some carrots, chopped red pepper, and skim milk. I also but in 1 1/2 cups of shredded colby jack cheese.

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