Sausage Chowder Recipe
Sausage Chowder Recipe photo by Taste of Home

Sausage Chowder Recipe

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

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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