Spicy sweet corn and sausage chowder is a perfect fall dinner. Vary the spice according to taste
The weather cools off and my family seems to all be in agreement – it’s SOUP SEASON!
There are favourites among us, but creamy soups seem to please everyone. What this mama likes, though, is a soup recipe – like this delicious chowder – that I can adjust to fit all tastes.
Love your food so spicy that you all turn into fire-breathing dragons? Keep the jalapenos and be sure to use a Chorizo or Hot Italian sausage.
Need it more soothing for palates that can’t handle the burn? Leave out the jalapeno altogether and choose a milder sausage or even a half pound diced bacon.
You’ll want to plan an hour for this soup, start to finish. This makes it good for lunchtime, especially since it’s far lower in calories and fat than you would expect. Or serve it in the evening with salad, fresh rolls or cornbread and a nice dessert.
If you can’t get four fresh ears of corn, then you’ll need about 3 cups corn kernels. You could even use 1 1/2 pints home-canned corn, if that’s what you have. Don’t be afraid to play around with it.
To make the soup creamy without adding a lot of fat, you’ll need a blender, but the rest of the recipe can be made with a regular skillet and saucepan.
And the inevitable question, of course – what if you don’t have a blender? If that’s the case, don’t blend it. It won’t be as creamy, but it will still be delicious.
This delicious, creamy soup isn’t as decadent as you might think. Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup from the skillet and adding a modest amount of half and half. The spiciness is easily controlled.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1/2 pound sausage, loose
- 2 ribs celery, finely chopped
- 2 carrots, finely chopped
- 1/2 onion, finely chopped
- 4 cloves garlic, finely minced
- 1 jalapeno pepper, finely chopped, optional
- 6 cups chicken stock, or vegetable stock
- 2 pounds potatoes, chopped (ideally Russet)
- 4 ears sweet corn, kernels only
- 2 teaspoons oregano, fresh
- 1 bay leaf
- Sea salt and black pepper, to taste
- 1/2 cup 10% cream, tempered
- Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.
- Brown sausage in a large, high-sided skillet over medium-high heat.
- Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet.
- Reduce heat to medium and add chopped celery, carrots, onion, garlic, and optional jalapeno pepper to skillet.
- Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
- Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine.
- Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes.
- Stir occasionally while cooking.
- Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. (CAREFUL - see safety tip first!).
- Pour pureed soup mixture back into skillet and stir to combine.
- To prevent curdling, temper the cream. To do this, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet.
- Stir to combine and simmer another 5-10 minutes to heat through.
- Remove bay leaf and serve immediately – enjoy!
IMPORTANT TIP: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.
If you want a spicy soup, use a spicy smoked sausage like chorizo. Otherwise, use any uncooked bulk sausage that you and your family enjoy.