Name: Corn Chowder with Sausage (Quick Summer Recipe!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Cebollitas Bunch; Yellow Bell Peppers; Ortega Jalapenos, Hot, Diced; Silva Smoked Andouille Sausage; Yukon Gold Potato; Green Giant Street Corn, Garlic Parmesan, Seasoned; Elephant Garlic; David's Kosher Salt; SIGNATURE SELECTS Black Pepper, Ground; Manischewitz Broth, Vegetable; Simply Organic Bay Leaf; Lactaid Whole Milk; Scallion; Cilantro; Campbell's Chicken and Rice Soup with Oyster Crackers

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.

tbsp butter

onion

yellow bell pepper

jalapeño

Add in diced sausage, potatoes, 2 cups corn, garlic, and a pinch each of salt and pepper, stirring until garlic is fragrant, 1-2 minutes.

oz andouille sausage

lb Yukon gold potatoes

cup fresh corn

clove garlic

kosher salt

black pepper

Add 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.

oz vegetable broth

bay leaf

Meanwhile, puree remaining 2 cups corn with milk.

cup fresh corn

cup whole milk

Remove 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.

scallions

cilantro, cayenne, or hot sauce

oyster crackers