Italian Sausage & Corn Chowder

| Susie Gall
Serving size:8
Prep Time:
Total Time:
Italian Sausage & Corn Chowder

I’m so glad fall has just begun and cooler weather will be with us for the next several months. That leaves plenty of time to enjoy the delicious coziness of this soup. Italian Sausage & Corn Chowder is a hearty soup that wraps you in its warmth – almost like being hugged from the inside.

Ingredients

  • 3/4 tsp red pepper flakes
  • sour cream for garnish (optional)
  • fresh basil for garnish (optional)
  • bread bowls (optional)
  • 11/2 cup half & half
  • 1 can creamed corn (I use Green Giant)
  • 1 can corn (I use Green Giant Super Sweet White Corn)
  • 1/2 tsp freshly ground black pepper
  • 1 tsp kosher salt **(if using salted chicken broth, taste at the end then add salt if needed)
  • 1 tsp ground cumin
  • 1 tsp smoky sweet paprika
  • 24 oz link (casing removed) or bulk Italian sausage
  • 1 tsp bouquet garni *See Notes
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 32 oz chicken broth, unsalted
  • 1/3 cup all-purpose flour
  • 4 clove garlics, minced
  • 1 cup sweet red, yellow and/or green bell pepper, seeded and diced
  • 1 sweet yellow onion, diced
  • 2 tbsp olive oil, divided
  • 2 tbsp butter

Directions

  1. Roll sausage into ½ inch balls and place in a large skillet. Cook until browned. The sausage might need to be browned in two batches depending on the size of the skillet. Once browned, remove from the skillet and set the sausage aside until ready to use.
  2. In a large stockpot and while the sausage is browning; heat the olive oil and butter.
  3. Sauté the diced onion and bell pepper in the hot oil/butter until the onion is translucent and pepper is softened.
  4. Add the minced garlic and sauté 30 seconds to bring out the sweetness.
  5. Reduce the heat to low and sprinkle the flour over the vegetable mixture – stir until blended.
  6. Slowly, add the broth stirring constantly.
  7. Add parsley, basil, red pepper flakes, Bouquet Garni, paprika, cumin, salt & pepper.
  8. Bring mixture to a boil while stirring constantly.
  9. Add half and half, corn and sausage. Turn the heat to low and simmer.
  10. When ready to serve, garnish with fresh basil, if desired.
  11. Serve with crackers, toasted bread or serve in bread bowls.
  12. Enjoy!

Notes
This soup freezes well before potatoes are added.

Options
Add cooked, diced Yukon Gold potatoes or serve over baked potatoes.
*I use Penzey’s Bouquet Garni - a combination of dried herbs: parsley, bay leaf & thyme. Fresh bouquet garni can also be used.

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