why make this recipe
Homemade Sausage and Corn Chowder is a comforting dish that warms you from the inside out. It combines delicious flavors and creamy textures, making it perfect for chilly evenings or rainy days. With simple ingredients and straightforward steps, this recipe is easy to make yet brings a delightful taste that everyone will love.
how to make Homemade Sausage and Corn Chowder
Ingredients :
- 1 lb ground sausage (I recommend Jimmy Dean regular for the best fat-to-meat ratio)
- 1 medium onion (finely diced into 1/4-inch pieces)
- 15 oz diced potatoes
- 3 tbsp flour (I always use King Arthur all-purpose flour)
- 3 1/2 cups milk
- 1/2 cup heavy cream
- 30 oz cream style corn (I use Del Monte for a thicker consistency)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp salt
- 1 1/4 tsp pepper
- 2 green onions (thinly sliced on the bias for better presentation)
Directions :
- In a large pot or Dutch oven, cook the ground sausage over medium heat until browned. Drain excess fat if necessary.
- Add the diced onion to the pot and cook until softened, about 3-4 minutes.
- Sprinkle the flour over the sausage and onion mixture, stirring for about 2 minutes to cook the flour slightly.
- Gradually add the milk while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Stir in the heavy cream, diced potatoes, cream style corn, garlic powder, smoked paprika, salt, and pepper.
- Cook on low heat for about 20-25 minutes, stirring occasionally, until the potatoes are tender.
- Taste and adjust seasoning if needed. Top with sliced green onions before serving.
how to serve Homemade Sausage and Corn Chowder
Serve the chowder hot in bowls. You can garnish it with extra green onions for color and flavor. This dish pairs well with crusty bread or biscuits for dipping.
how to store Homemade Sausage and Corn Chowder
Store any leftover chowder in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of milk if it’s too thick.
tips to make Homemade Sausage and Corn Chowder
- For a spicier version, use hot sausage instead of regular.
- You can add vegetables like bell peppers or carrots for extra flavor and nutrition.
- If you like a thicker chowder, let it simmer a bit longer before serving.
variation
You can make this chowder vegetarian by substituting ground sausage with plant-based sausage. Just follow the same cooking steps for the other ingredients.
FAQs
Q: Can I freeze this chowder?
A: Yes, you can freeze it! Just make sure it cools to room temperature before transferring it to a freezer-safe container. It will keep for about 3 months.
Q: How can I make this chowder gluten-free?
A: Use gluten-free flour as a substitute for regular flour. Most ground sausages are gluten-free, so check the label to make sure.
Q: Can I use fresh corn instead of cream-style corn?
A: Yes, you can use fresh corn, but you may want to add a bit more cream for the desired creaminess and adjust the cooking time slightly.
