This sausage corn chowder combines savory pork sausage with sweet corn and tender potatoes, creating a delicious creamy soup. This Dutch oven soup recipe is simple to prepare and ready in under an hour, making it an ideal choice for a satisfying weeknight meal.
Ingredients for Sausage Corn Chowder
- Pork sausage: Choose high-quality bulk pork sausage to ensure the best taste and texture in the soup. For added flavor, you can also use sage-flavored sausage.
- Onion: Chopped onions add savory flavor and complement the earthy potatoes.
- Potatoes: Yukon Gold or russet are the best potatoes for this recipe. Their starchy texture helps thicken the soup, adding to its creamy consistency.
- Water: You’ll need water to cook the potatoes and serve as the base for blending the other flavors together.
- Seasonings: Salt, pepper and dried marjoram enhance the chowder’s flavor, adding a perfect balance of spices and a hint of herbal warmth.
- Whole kernel corn: A can of whole kernel corn adds bursts of sweet, crunchy texture to the creamy chowder.
- Cream-style corn: Creamed corn contributes a creamy texture and sweet flavor. If you can’t find creamed corn, blend pureed corn with a touch of cream and it will mimic creamed corn.
- Evaporated milk: For a rich, creamy chowder use a can of evaporated milk. You can also try one of these substitutes for evaporated milk.
Directions
Step 1: Cook the sausage
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
Step 2: Cook the potatoes
Add the potatoes, water, salt, marjoram, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until the potatoes are just tender.
Step 3: Finish the soup
Add the corn, cream-style corn, and milk; heat through.
Sausage Corn Chowder Recipe Variations
- Add some seafood: Incorporate shrimp or clams along with the sausage for a delightful seafood variation.
- Load up the veggies: Add diced bell peppers, carrots, and celery for a more robust and nutritious chowder.
- Spice it up: Use spicy Italian sausage or add a dash of cayenne pepper for a kick of heat.
How to Store Sausage Corn Chowder
Allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator where the chowder can be kept for up to three to four days. When you’re ready to enjoy it again, reheat the chowder on the stovetop over medium heat, stirring occasionally until it’s warmed. If the chowder thickened during refrigeration add a splash of milk or broth to reach your desired consistency.
Can you freeze sausage corn chowder?
Due to the dairy in this chowder, we do not recommend freezing it. The dairy typically separates from the rest of the soup in the freezer and creates an unpleasant texture when thawed and reheated. If you’re looking for soups that freeze well pick a brothy soup recipe with stock or tomato bases.
Sausage Corn Chowder Tips
Can I use fresh corn instead of canned?
Absolutely! Fresh corn can be used as an alternative to canned corn. Simply cut the kernels off the cob and add them to the chowder. You might need to cook the fresh corn a bit longer than canned to ensure it reaches the desired tenderness.
Can I use a different type of sausage?
Yes, you can use a different type of sausage in this recipe. Depending on your preference, you could use turkey sausage or chicken sausage for a lighter option or even a plant-based sausage for a vegetarian or vegan version. Just make sure to cook the sausage thoroughly and adjust the seasoning accordingly to complement the flavors of the chowder.
What’s the difference between chowder and soup?
The primary difference between chowder and soup are their ingredients, consistency, and texture. Chowder typically contains chunky ingredients such as potatoes, seafood or meat combined with cream or milk. This results in a rich and hearty dish with a stew-like consistency. It is known for its thick and creamy texture, often enhanced with the addition of roux. In contrast, soup can vary widely, encompassing everything from thin, brothy variations to smooth, pureed options. Soups may be made with a base of water, stock, or cream and generally have a lighter consistency than chowder.
