Potato, corn and sausage chowder is the perfect cure for a cold day. It's a warm and cozy one pot soup that's rich and creamy, but with no heavy cream involved. Leave out the sausage for a delicious vegetarian dish.
½ lb bulk Italian sausage
¼ cup butter
3 Tbsp flour
4 cups low sodium chicken broth or vegetable broth
2 cups milk
3 russet potatoes, peeled and diced
2 medium carrots, peeled and diced
2 cups frozen corn, thawed
1 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp dried parsley
1 tsp black pepper
2 tsp salt
Cook Italian sausage in a large pot over medium heat, breaking sausage up into small pieces. Remove sausage from pot and set aside.
Add butter to pot and melt over medium heat. Stir in flour and cook for 2-3 minutes.
Stir in potatoes, carrots, corn, onion powder, garlic powder, parsley, black pepper and salt.
Bring soup to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 20-25 mins.
Stir cooked sausage into the soup. Simmer for a few more minutes to warm the sausage.
Tips on Potato, Corn and Sausage Chowder
- You can use any type of dairy milk in this recipe. The soup will be richer, the higher the milk fat.
- If using fresh corn, add it to the soup along with the potatoes and carrots so it has enough time to cook.
- If you like a little spice, use hot Italian sausage instead of traditional Italian sausage.
Enjoy your potato, corn and sausage chowder with a side of garlic cheddar biscuits!