Sausage Corn Chowder
67
- Prep Time15 mins
- Total Time45 mins
- Makes5 servings
Photo: Edward Pond
This soup is quick enough to throw together on a weeknight or keeps well enough to qualify as a go-to make-ahead meal.
Ingredients
vegetable oil
250 g mild or spicy Italian sausages, chopped or removed from casings and crumbled
1 onion, chopped
1/3 cup all-purpose flour
5 cups low-sodium chicken broth
1 potato, preferably Yukon Gold, chopped
1 red sweet pepper, chopped
2 tsp dried parsley
1 cup frozen corn kernels
1 cup milk
1/2 tsp ground black pepper
Instructions
In a large pot, heat 1 tbsp oil over medium high. Add sausage and cook, stirring occasionally, until it begins to brown, 5-7 minutes.
Add onion and continue cooking, stirring often, until onion softens, about 3 minutes.
Sprinkle flour overtop and stir to mix evenly. If very dry, stir in 2 tsp vegetable oil. Cook flour, stirring frequently, for 1 minute.
Slowly stir in broth, scraping brown bits from pan bottom. Bring broth to a boil. Add potato, red pepper and parsley. Simmer, stirring occasionally, until potatoes are almost fork-tender, about 10 minutes.
Add corn. Slowly stir in milk. Bring to a gentle boil, add pepper and serve hot.
If making ahead, cover and refrigerate for up to 3 days, or freeze for up to 1 month.
Nutrition (per serving)
Calories 376, Protein 21g, Carbohydrates 28g, Fat 21g.
Originally published in the March 2011 issue. Photo by Edward Pond.
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