Quick Spicy Sausage Corn Chowder recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1145.5 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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