Best 13 Corn Sausage And Bell Pepper Chowder Recipes

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Indulge in a heartwarming and flavorful journey with our delectable corn, sausage, and bell pepper chowder. This classic comfort food combines the sweetness of corn, the savory richness of sausage, and the vibrant crunch of bell peppers in a creamy and satisfying broth. Perfect for a chilly day or a cozy gathering, this chowder is sure to warm your soul and tantalize your taste buds.

Alongside the classic chowder recipe, we present a vegetarian variation that swaps sausage for hearty mushrooms, creating a flavorful and protein-packed alternative. For those seeking a creamy and indulgent experience, our slow-cooker corn chowder offers a rich and velvety texture that will leave you craving more. And for a zesty twist, our Mexican street corn chowder incorporates the vibrant flavors of Mexican cuisine, featuring roasted corn, poblano peppers, and a hint of spice.

Whether you prefer the classic comfort of traditional chowder, the hearty goodness of mushroom-based chowder, the velvety richness of slow-cooker chowder, or the zesty kick of Mexican street corn chowder, our collection of recipes has something for every palate. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you feeling satisfied and content.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

Steps:

  • In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

Nutrition Facts :

CORN-SAUSAGE CHOWDER



Corn-Sausage Chowder image

Provided by Midwest Living

Categories     Food

Time 30m

Number Of Ingredients 10

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
½ teaspoon dried marjoram, crushed
⅛ teaspoon freshly ground pepper
1 17 ounce can cream-style corn
1 17 ounce can whole-kernel corn, drained
1 12 ounce can evaporated milk

Steps:

  • In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
  • Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
  • Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

Nutrition Facts : Calories 529 calories, Carbohydrate 51 g, Cholesterol 60 mg, Fat 27 g, Protein 18 g, SaturatedFat 12 g, Sodium 1038 mg

ANDOUILLE SAUSAGE AND CORN CHOWDER



Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
  • Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
  • Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
  • Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
  • Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
  • Season the chowder with salt and black pepper.
  • Remove and discard the bay leaves.
  • Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

CORN AND BELL PEPPER CHOWDER



Corn and Bell Pepper Chowder image

Provided by Cynthia Thomas

Categories     Soup/Stew     Blender     Dairy     Onion     Pepper     Potato     Vegetable     Sauté     Quick & Easy     Corn     Bell Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 red bell pepper, chopped
1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream
Chopped green onions

Steps:

  • Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

CORN, SAUSAGE AND BELL PEPPER CHOWDER



Corn, Sausage and Bell Pepper Chowder image

Make and share this Corn, Sausage and Bell Pepper Chowder recipe from Food.com.

Provided by Pebbles

Categories     Chowders

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 1/2 cups chopped onions
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 1/2 teaspoons chopped garlic
2 cups canned chicken broth
1 lb red potatoes, cut in 1/2 inch pieces
1/4 teaspoon cumin
pepper
3 1/2 cups frozen corn, thawed
4 ounces fully cooked kielbasa, cut into 1/4 inch rounds then halved
1/3 cup milk (or more)
1/3 cup whipping cream

Steps:

  • Melt butter in heavy large Dutchoven over medium high heat.
  • Add onion, both peppers and garlic and saute until tender about 15 minutes.
  • Add broth, potatoes, pepper and cumin.
  • Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
  • Puree half of corn in processor.
  • Add pureed corn, remaining corn, sausage, milk and cream to chowder.
  • Simmer about 20 minutes.
  • Season to taste.

Nutrition Facts : Calories 420.3, Fat 17, SaturatedFat 8.1, Cholesterol 43.5, Sodium 759.9, Carbohydrate 59.9, Fiber 7.2, Sugar 4.4, Protein 14.8

7 INGREDIENT CORN AND SAUSAGE CHOWDER



7 Ingredient Corn and Sausage Chowder image

This chowder is supper easy to make and very tasty. My husband first found and made the recipe for one of his hunting trips. He tripled the recipe and froze it so that it could be eaten while on his trip. The guys loved it and so will you.

Provided by STK FD WIFE

Categories     Chowders

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

2 -3 lbs bulk sausage
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onion
1/2 teaspoon hot pepper sauce
1 cup grated swiss cheese

Steps:

  • Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain.
  • Add soup, milk, corn, green onions and hot pepper sauce.
  • Cook until corn is tender.
  • Reduce heat to low; add cheese and heat until melted.

Nutrition Facts : Calories 746.7, Fat 52, SaturatedFat 17.8, Cholesterol 179.3, Sodium 1901.5, Carbohydrate 28.3, Fiber 2, Sugar 3.2, Protein 42.1

FRIED CORN WITH SMOKED SAUSAGE



Fried Corn with Smoked Sausage image

This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.

Provided by David Dennis

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound smoked sausage, cut into 1-inch pieces
1 (16 ounce) package frozen corn kernels
½ teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon monosodium glutamate (MSG, or Accent flavor enhancer)
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g

CORN AND PEPPER CHOWDER



Corn and Pepper Chowder image

Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium sweet red pepper, chopped
1 teaspoon canola oil
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
2 cups water
1-1/3 cups cubed potatoes
1 teaspoon chicken bouillon granules
3/4 teaspoon salt
1/4 teaspoon white pepper
2 cups frozen corn
1 can (12 ounces) fat-free evaporated milk
1/4 cup minced fresh cilantro

Steps:

  • In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.

Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

EASY SAUSAGE CORN CHOWDER



Easy Sausage Corn Chowder image

This hearty soup is a meal in itself when served with a salad and bread. For a spicier flavor, I sometimes substitute Mexicorn for the whole kernel corn.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 serving (2 quarts).

Number Of Ingredients 7

2 packages (7 ounces each) pork or turkey breakfast sausage
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2-1/2 cups whole milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 teaspoon hot pepper sauce
1 cup shredded Swiss cheese

Steps:

  • Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 472mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

CORN AND SAUSAGE CHOWDER



Corn and Sausage Chowder image

I've had several cooking "teachers" over the years-my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (2 quarts.).

Number Of Ingredients 15

3 ears fresh corn, husked and cleaned
4 cups heavy whipping cream
2 cups chicken broth
4 garlic cloves, minced
10 fresh thyme sprigs
1 bay leaf
1-1/2 medium onions, finely chopped, divided
1/2 pound hot Italian sausage links
2 teaspoons minced jalapeno peppers with seeds
1/2 teaspoon ground cumin
2 tablespoons butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 teaspoons minced chives

Steps:

  • Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.

Nutrition Facts :

CORN SAUSAGE AND BELL PEPPER CHOWDER



CORN SAUSAGE AND BELL PEPPER CHOWDER image

Yield 6

Number Of Ingredients 13

2 T butter
1 1/2 C onion, chopped
1 med. red pepper, chopped
1/2 med. green pepper, chopped
1 1/2 t garlic, minced
3 C chicken broth
1 lb red skinned potatoes, 1/2" dice
1/4 t black pepper
1/4 t ground cumin
3 1/2 C frozen white shoe peg corn
8 oz. kielbasa, cut into 1/4" rounds, then halved
1/3 C or more of milk
1/3 C whipping cream

Steps:

  • Melt butter in large dutch oven over med-high heat. Add onion, peppers and garlic and saute until peppers are tender (15 min.) Add broth, pototoes, pepper and cumin. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 min. Puree half of corn in food processor. Add pureed corn, remaining whole corn, sausage, milk and cream to chowder. Simmer until flavors are blended, about 20 min. Season with salt and pepper to taste. Can be made a day ahead.

CORN, SAUSAGE, AND BEAN CHOWDER



Corn, Sausage, and Bean Chowder image

Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.

Provided by M&BCinciND

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h35m

Yield 12

Number Of Ingredients 16

6 tablespoons vegetable oil, divided
1 (12 ounce) package andouille sausage, quartered and sliced
2 each carrots, chopped
2 cloves garlic, minced, or more to taste
8 cups low-sodium chicken broth, divided
3 teaspoons salt, divided, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 red bell pepper, diced
2 small Yukon Gold potatoes, diced into 1/4-inch pieces
1 (24 ounce) package frozen corn, or more to taste
1 ½ cups diced white onion
2 tablespoons harissa, or more to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons balsamic vinegar

Steps:

  • Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
  • Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
  • At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
  • Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g

QUICK SPICY SAUSAGE CORN CHOWDER



Quick Spicy Sausage Corn Chowder image

A spicy, hearty, and easy-to-make soup with tender chunks of sausage, potatoes, and corn. Can be made without cayenne to cater to the kids.

Provided by Toni Weaver-Dale

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 35m

Yield 6

Number Of Ingredients 11

1 pound bulk breakfast sausage
1 cup chopped onion
¾ cup chopped celery
3 cups 1/2-inch diced red potatoes
2 cups chicken broth
salt and ground black pepper to taste
1 (14 ounce) can whole kernel corn
1 (14 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

Nutrition Facts : Calories 444.6 calories, Carbohydrate 46.3 g, Cholesterol 61.6 mg, Fat 22.1 g, Fiber 4.1 g, Protein 19.3 g, SaturatedFat 8.7 g, Sodium 1145.5 mg, Sugar 12.6 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help the cooking process go smoothly and prevent any scrambling.
  • Choose the Right Sausage: The type of sausage you use will greatly affect the flavor of your chowder. If you like a mild flavor, use breakfast sausage. For a more robust flavor, use Italian sausage. And if you're looking for a spicy kick, use chorizo.
  • Don't Overcook the Sausage: Sausage is a relatively quick-cooking meat, so it's important not to overcook it. Otherwise, it will become dry and tough.
  • Use Fresh Vegetables: Fresh vegetables will give your chowder the best flavor. If you can, use organic vegetables whenever possible.
  • Season to Taste: Be sure to taste your chowder as you're cooking it and adjust the seasonings accordingly. You may need to add more salt, pepper, or other spices to taste.

Conclusion:

Corn, sausage, and bell pepper chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!

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