In the Kitchen

“Spicy” Sausage Corn Chowder

You know those dishes that taste wonderful, so you mentally pat yourself on the back and think “This is fantastic!” and vow to make them again soon? And then, you have leftovers the next day, and you end up mentally patting yourself on the back all over again because the leftovers are even more fantastic on the second day than the original recipe? Maybe that’s just me… In any case, I had those exact thoughts on Sunday and Monday when I made this chowder. I was never a fan of corn chowder when I was kid. I didn’t like the thin white broth that went with it. The thing about this chowder is that it has a tomato cream base, and it is nice and thick, which is how I prefer my chowders. You can make it as spicy (or not spicy) as you want depending on the type of sausage you use. I didn’t happen to have any hot Italian sausages when I decided I wanted to make this, so I used some sweet basil sausages I got on clearance at Loblaw. I have also used mild Italian sausages with great results.

Print Recipe
"Spicy" Sausage Corn Chowder
Course Main Dish, Soup
Prep Time 20 minutes
Cook Time 1 hour
Servings
hearty bowls
Ingredients
  • 1 Tbsp butter or olive oil
  • 1 large onion
  • 1 large carrot
  • 2 stalks celery
  • 1 medium red pepper
  • 3 cloves garlic
  • 2-4 Italian sausages (depending on size)
  • 5 cups water or chicken broth
  • 1.5 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 white potatoes
  • 2.5 cups frozen corn kernels
  • 2 small cans (5.5 oz) tomato paste
  • 1/2 cup cream (I used 35% heavy cream)
Course Main Dish, Soup
Prep Time 20 minutes
Cook Time 1 hour
Servings
hearty bowls
Ingredients
  • 1 Tbsp butter or olive oil
  • 1 large onion
  • 1 large carrot
  • 2 stalks celery
  • 1 medium red pepper
  • 3 cloves garlic
  • 2-4 Italian sausages (depending on size)
  • 5 cups water or chicken broth
  • 1.5 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 white potatoes
  • 2.5 cups frozen corn kernels
  • 2 small cans (5.5 oz) tomato paste
  • 1/2 cup cream (I used 35% heavy cream)
Instructions
  1. Gather your ingredients. (1 can of tomato paste, water/broth and butter/oil are missing from this picture)
  2. Melt butter in a large pot on medium heat.
  3. Dice onion, carrot, celery, and red pepper and add to the pot.
  4. Peel and mince garlic, and add to the pot.
  5. Remove sausage casings, and break the raw sausage into small pieces, and add to the pot.
  6. Cook ingredients in the pot until the sausage is cooked through.
  7. Add water/chicken broth and salt, pepper, basil, and oregano.
  8. Dice potatoes unto 1/2 inch cubes and add to the pot. Allow to simmer until the potatoes are cooked (20-25 minutes)
  9. Add corn to the pot.
  10. Open both cans of tomato paste and add to the pot.
  11. Add cream. Allow the soup to cook on low for another 5-10 minutes.
  12. This soup is delicious, but it is even better the next day!
Recipe Notes

Adapted from: Cooking at Home, Fall 2002

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