Best 2 Fresh Corn And Sausage Chowder Recipes

Feast your taste buds on the hearty and comforting Fresh Corn and Sausage Chowder, a culinary masterpiece that embodies the essence of summer's bounty. This delectable chowder boasts a symphony of fresh corn kernels bursting with sweetness, succulent sausage lending its savory richness, and a medley of vegetables adding vibrant textures and flavors. Indulge in the creamy broth, infused with the essence of corn and enhanced by aromatic herbs. The recipe offers a vegetarian variation, catering to diverse dietary preferences, while the classic version tantalizes meat lovers with the addition of flavorful sausage. Whether you seek a comforting meal on a chilly day or a delightful summer feast, this Fresh Corn and Sausage Chowder promises an unforgettable culinary experience. Explore the detailed recipe and embark on a journey of culinary delight.

Here are our top 2 tried and tested recipes!

FRESH CORN AND POLISH SAUSAGE CHOWDER

Fresh Corn and Polish Sausage Chowder image

Another adopted recipe. MMMmmmmmmmm!! If you like good chowder.....This one tastes just like Bob Evans delicious chowder. I use fresh corn, but feel free to use frozen...last choice would be canned corn. With the frost on the pumpkin here in Spokane, WA. This wpold be a great choice for dinner. Please enjoy. Nancy....10/22/12

Provided by Nancy J. Patrykus

Categories Other Soups

Time 40m

Number Of Ingredients 13

Ingredients

1.5 lb kielbasa, or similar smoked sausage slice 1/4"
2 boiling potatoes, cut in 1/2" cubes
1 bay leaf
1 green bell pepper, chopped
2 oz pimientos, sliced
1 onion, chopped
13.75 oz chicken broth
2 c corn, cut from cob
2 c cabbage, shredded
2 c milk
pinch salt
pinch white pepper
paprika

Steps:

1. Place sausage slices in a 4 to 6 quart kettle or dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings.
2. Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
3. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
4. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
5. Heat slowly just until soup is steaming hot (do not boil).
6. Season to taste with salt and white pepper.
7. Sprinkle with paprika.

FRESH CORN AND SAUSAGE CHOWDER

Fresh Corn and Sausage Chowder image

Though this can easily be made with frozen corn for a delicious meal on a cold night, I think the fresh-off-the-cob-corn tastes so much better! I've made this two summers in a row now. A fairly simple yet hearty recipe, it goes well with homemade biscuits!

Provided by AustinsAm

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb sausage links or 1/2 lb bulk sausage
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
2 tablespoons flour
2 cups chicken broth
2 medium potatoes, peeled and cut into cubes
3 ears fresh corn, husked and cleaned
1 pinch salt
1 pinch pepper
4 cups heavy cream or 4 cups half-and-half

Steps:

In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
In large saucepan, melt butter and add onions, cooking for 5 minutes.
Stir in flour and cook until bubbly.
Add chicken broth, sausage, and potatoes.
Cover and cook until potatoes are tender, about 25 minutes.
Add corn and cook just until tender, about 5 minutes.
Season with salt and pepper.
Add cream and cook until heated through.

Tips:

For the best flavor, use fresh corn in cob, cut off the kernels yourself. Frozen corn can be used in a pinch, but fresh corn will give your chowder a much better taste.
If you don't have any chicken stock on hand, you can use vegetable stock instead. Just be sure to add a little extra salt and pepper to taste.
If you want a thicker chowder, you can add a cornstarch slurry. Just mix together 1 tablespoon of cornstarch with 1 tablespoon of water until smooth, then stir it into the chowder and cook until thickened.
To make your chowder even more flavorful, you can add a splash of white wine or beer. Just be sure to let the alcohol cook off before adding the corn and sausage.
Serve your corn and sausage chowder with a side of crusty bread or crackers for dipping.

Conclusion:

Fresh corn and sausage chowder is a hearty, flavorful 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 quick and easy meal, give this recipe a try!