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.
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.
1 tablespoons butter⅓ onion⅓ yellow bell pepper⅓ 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.
4 ounces andouille sausage⅓ pound Yukon gold potatoes1 ⅓ cups fresh corn⅔ cloves 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.
10 ⅔ ounces vegetable broth⅓ bay leafMeanwhile, puree remaining 2 cups corn with milk.
1 ⅓ cups fresh corn⅔ cups 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.
1 ⅓ scallionscilantro, cayenne, or hot sauceoyster crackers
