Sausage Corn Chowder

I recently served this soup to a small group of friends while we cheered on the KC Chiefs. My  Traditional Devil Eggs and Honey Bourbon Wings were the perfect appetizers while waiting for the soup to simmer.  I doubled the recipe so I would have enough the following day for friends visiting from Texas. It was even better the next day!

• Saltine Crackers
• Garlic Bread
• Garlic Cheddar Biscuits – I love this simple recipe from Susie at momsdinner.net.
• A simple green salad

Start by prepping the red bell pepper, onion, garlic, potatoes and cream cheese.

• In a large stock pot or Dutch oven brown 1 lb Italian sausage. I use hot Italian sausage, which gives the soup a nice little kick without being too spicy. Drain any excess grease.




• Add, 1/2 c diced red bell pepper, 1 small, diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute´ until the vegetables begin to soften about 3 – 4 minutes on medium high heat.

• Add 3 cups chicken broth and 8 ounces of cubed cream cheese (the cream cheese will incorporate faster when cut into cubes).
• Bring to a boil.
• Add, 1 lb diced potatoes and a 16 oz bag of frozen corn or 4 cups fresh corn cut from the cob.
• Reduce heat and simmer for 25-35 minutes until the potatoes are fork tender.

Transfer 3 cups of the soup to a blender or food processor. Pulse the blender just a few times to break up potatoes and sausage.

You want the consistency to be similar to creamed corn. Once you add the mixture back to the pot you will notice a thicker consistency.

• Garnish each serving with green onions.

Yes, here are the steps to making this chowder in a slow cooker:

1. In a skillet brown 1 lb Italian sausage. Drain any excess grease.




2. Add , 1/2 c diced red bell pepper, 1 small, diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp cayenne pepper, and 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute´ until the vegetables begin to soften about 3 – 4 minutes on medium high heat.




3. Transfer the Italian sausage mixture to the bowl of the slow cooker.




4. Add 3 cups chicken broth, 8 ounces of cubed cream cheese, 1 lb diced potatoes and 16 oz bag of frozen corn or 4 cups of fresh corn cut off the cob.




5. Cover and slow cook until potatoes are tender, high for 3 to 4 hours or low for 7 to 8 hours.




6. Transfer 3 cups of the soup to a blender. Blend until mixture is the consistency of creamed corn.




7. Return the blended soup to the pot.




8. Garnish each serving with green onions.

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