As the leaves turn and the air chills, the quest for warm, comforting meals brings us to a classic favorite: sausage corn potato chowder. This hearty dish combines the robust flavors of sausage, the sweetness of corn, and the earthiness of potatoes into a creamy, satisfying chowder that’s perfect for any chilly evening.
Thank you for reading this post, don't forget to subscribe!The Essence of Comfort Food
At its core, sausage corn potato chowder is comfort food at its finest. It’s a dish that warms the soul as much as it fills the stomach, making it a staple in many households as the weather cools. The key to its heartwarming effect lies in the simplicity and quality of its ingredients. For a deeper dive into selecting the perfect ingredients for your chowder, explore our guide on choosing the best potatoes for soups and stews, which can make all the difference in your cooking.
FAQs
Can I use frozen corn instead of fresh corn in the chowder?
Yes, you can use frozen corn in place of fresh corn. There’s no need to thaw it before adding it to the chowder; it can go straight into the pot from the freezer, making it a convenient option for this recipe.
What type of sausage is best for this chowder?
For this chowder, you can use any type of pork sausage that you prefer. Mild Italian sausage is a popular choice for its flavor, but you can also use spicy sausage if you enjoy a bit of heat in your chowder.
How can I make a vegetarian version of this chowder?
To make a vegetarian version of this chowder, omit the sausage and use a vegetable broth instead of chicken broth. You can add extra vegetables, such as carrots and celery, to enhance the flavor and texture of the chowder.
Can sausage corn potato chowder be frozen for later use?
Yes, you can freeze sausage corn potato chowder, although the texture of the potatoes and cream might change slightly upon thawing and reheating. It’s best to consume it within 1-2 months for optimal taste. Thaw in the refrigerator overnight and reheat gently on the stove, adding a little extra broth or milk if necessary.
How can I thicken my chowder if it’s too thin?
If your chowder is too thin, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to make a slurry, then stirring it into the chowder and simmering for a few minutes until thickened. Alternatively, you can mash some of the potatoes directly in the pot to naturally thicken the chowder.
Serving and Enjoyment
Enjoy your sausage corn potato chowder steaming hot, elegantly adorned with a sprinkle of freshly chopped herbs, a generous helping of finely grated cheese, and a scattering of crispy bacon bits for an extra layer of luxurious indulgence. Pair this rich and creamy chowder with a slice of warm, crusty bread to soak up every flavorful spoonful, or opt for a light, crisp side salad to add a refreshing contrast to the meal. This combination promises not only to satiate your hunger but also to envelop you in a comforting embrace, making every bite a satisfyingly complete dining experience.
For more inspiration on creating comforting and delicious meals, explore this collection of 49 Cozy Recipes That Feel Like a Hug on Food & Wine, where you’ll find a variety of dishes to warm your heart and delight your palate.
Variations and Substitutions
Meat Variations: While pork sausage is a classic choice, feel free to experiment with chicken or turkey sausage for a lighter version of this chowder. For a smoky flavor, consider adding diced bacon or ham.
Dairy-Free Options: For those who are lactose intolerant or following a dairy-free diet, replace the cream with coconut milk for a unique twist that adds a hint of sweetness and creaminess to the chowder.
Gluten-Free Guidance: Ensure that the sausage and any broth used are gluten-free to make this dish suitable for those with gluten sensitivities. Thickening the chowder with cornstarch, as mentioned, is already a gluten-free option.
Spice Level Adjustments: Customize the heat level by adding more or less of the spicy sausage, or incorporate chili flakes, cayenne pepper, or diced jalapeños for those who prefer an extra kick.
Vegetable Add-Ins: Enhance the nutritional value and color of the chowder by adding other vegetables such as diced bell peppers, celery,
Conclusion
In the heart of every home kitchen lies the potential to create dishes that do more than just satisfy hunger—they comfort, they heal, and they bring people together. The sausage corn potato chowder is one such recipe, embodying the essence of home-cooked comfort food with its rich flavors and hearty ingredients. Whether you’re gathering around the table on a cold winter night or looking for a dish that feels like a warm hug, this chowder promises to deliver both taste and comfort in every spoonful.
Sausage ,Corn ,Potato Chowder
Enjoy this comforting and hearty Sausage Corn Potato Chowder, a perfect dish to warm up with on a chilly day. Its simplicity, combined with the rich flavors of sausage, corn, and potatoes, makes it a beloved comfort food for many.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 lb pork sausage (mild or spicy, based on preference)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups corn (fresh, frozen, or canned)
- 2 large potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- Optional garnishes: chopped fresh herbs (such as parsley or chives), grated cheese, bacon bits
Instructions
- Cook the Sausage: In a large pot over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pot for sautéing the vegetables.
- Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add Potatoes and Broth: Add the diced potatoes to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat to simmer. Cook until the potatoes are tender, about 15 minutes.
- Return Sausage and Add Corn: Add the cooked sausage and corn to the pot. Simmer for an additional 5 minutes to allow the flavors to meld.
- Stir in Cream: Reduce the heat to low and stir in the heavy cream (or coconut milk). Warm through without bringing to a boil to prevent curdling. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with your choice of fresh herbs, grated cheese, and bacon bits. Serve hot with a side of crusty bread or a light salad.
Notes
- Thickening the Chowder: If you prefer a thicker chowder, you can mash some of the potatoes directly in the pot or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the chowder).
- Meat Variations: Feel free to use chicken or turkey sausage for a lighter option, or add bacon or ham for additional smokiness.
- Vegetable Add-Ins: For extra nutrition and color, consider adding diced bell peppers or celery along with the onions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth or milk if necessary.
Sausage Corn Potato Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 pound pork sausage
- 1 small yellow onion, diced
- 1 teaspoon minced garlic
- 4 medium Russet potatoes, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 3 cups chicken broth
- 1 cup frozen or fresh corn
- 1 can creamed corn (or 1 cup homemade)
- 1 can evaporated milk
Instructions
- In a large soup pan or Dutch oven, brown the sausage with the onion. Drain off excess grease.
- Add in the garlic and cook for 30 seconds.
- Add the potatoes, salt, pepper, basil, and chicken broth. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes or until potatoes are fork-tender.
- Stir in the corn, creamed corn, and evaporated milk. Cover and cook until almost boiling – about 7-10 minutes, stirring occasionally.
Notes
- For a thicker chowder, mash some of the potatoes before adding the corn and milk.
- Add a sprinkle of cheddar cheese and some crispy bacon bits on top for extra flavor.
- If you prefer a spicier chowder, consider using spicy sausage or adding a dash of cayenne pepper.
