Corn Chowder with Chicken Sausage

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 243.5
  • Total Fat: 4.3 g
  • Cholesterol: 15.0 mg
  • Sodium: 158.9 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 9.7 g

View full nutritional breakdown of Corn Chowder with Chicken Sausage calories by ingredient


Introduction

Delicious, slightly spicy and smoky corn chowder. My measurements on spices and seasoning are just approximations, as I never measure that stuff when I cook. This is a super easy soup to throw together and tastes even better the next day. Delicious, slightly spicy and smoky corn chowder. My measurements on spices and seasoning are just approximations, as I never measure that stuff when I cook. This is a super easy soup to throw together and tastes even better the next day.
Number of Servings: 8

Ingredients

    1 c Onions, raw, diced
    1 roasted pasilla chile, diced (optional)
    4 clove Garlic, minced
    1 small can Green Chili Peppers
    1 red bell pepper, diced
    2 bags Yellow Sweet Corn, Frozen
    2 links Trader Joe's Mango Chicken Sausage
    1 Sweet potato, cubed and roasted (tossed in cumin and smoked paprika before roasting)
    5 small red Potatoes, cubed
    1 tbsp Olive Oil
    2 tsp fennel seed
    1 tsp ground coriander
    1 tbsp smoked paprika
    salt and pepper to taste
    Water or vegetable broth as needed

Directions

Heat olive oil in a Dutch Oven or heavy soup pot, saute onions until softened, add spices. Toast spices and onions until fragrant, add red pepper and roasted pasilla if using, cook until pepper begins to soften. Add green chiles. You can deglaze with white wine at this point if you would like. Add corn (I also like to use the Trader Joe's frozen roasted corn if it is available, instead of just plain corn). Add red potatoes. Fill pot with vegetable broth or water to cover all ingredients. Bring to a boil, then reduce to a simmer. Simmer until potatoes are softened...feel free to adjust salt and pepper and spices to your own preferences. Add sweet potatoes once the red potatoes are just cooked through. Serve hot and enjoy!!

Serving Size: akes about 8 hearty bowl-size servings

Number of Servings: 8

Recipe submitted by SparkPeople user GIGILABIKINI.