Corn Chowder with Sausage (Quick Summer Recipe!)
Serves 6
15 mins prep
30 mins cook
45 mins total
This corn chowder with sausage is full of flavor and nutritious ingredients, has a little heat, and is the perfect recipe for fresh corn.
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In a large dutch oven melt butter over medium heat. Add the diced onion, bell pepper, and jalapeño, sautéing until softened but not browned, 5-7 minutes. If veggies start to brown reduce the heat to medium low.
⅕ 3 butter⅕ 1 onion⅕ 1 yellow bell pepper⅕ 1 jalapeñoAdd in diced sausage, potatoes, 2 cups corn, garlic, and a pinch each of salt and pepper, stirring until garlic is fragrant, 1-2 minutes.
⅕ 12 andouille sausage⅕ 1 Yukon gold potatoes⅕ 4 fresh corn⅕ 2 garlickosher saltblack pepperAdd in the broth and bay leaf, bring to a boil, then continue simmering for 15 minutes or until the potatoes are fork tender and the broth has slightly reduced.
⅕ 32 vegetable broth⅕ 1 bay leafMeanwhile, puree remaining 2 cups corn with milk.
⅕ 4 fresh corn⅕ 2 whole milkRemove the bay leaf from the soup then add the pureed corn and the scallions to the pot. Simmer for 5 minutes until warmed through and thickened slightly. Taste and season with additional salt and pepper as needed (see note).
Divide between bowls and top with reserved fresh corn, additional scallions, and cilantro, cayenne, or hot sauce, if desired. Serve immediately with oyster crackers.
⅕ 4 scallionscilantro, cayenne, or hot sauceoyster crackers
