Sausage Corn Chowder
7.0
stars
2
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: Makes 4 servings
The addition of sausage makes this hearty corn chowder a meal in itself.
Ingredients
- 1 pound Bob Evans Original Recipe, Zesty Hot or Savory Sage Sausage Roll
- 1 cup diced onions
- 1 cup diced red bell peppers
- 2 tablespoons all-purpose flour
- 4 cups milk
- 2 cans sweet cream style corn (15 oz each)
- 1/4 teaspoon garlic powder
- Salt & black pepper to taste
- 3 teaspoons sliced green scallions (optional)
Directions
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain sausage. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
Sausage Corn Chowder
- Serving Size 4
- Amount Per Serving
- Calories: 729
- Total Fat 39.8g
- Saturated Fat g
- Cholesterol 95mg
- Sodium 2323mg
- Total Carbs 64.4g
- Dietary Fiber 4.6g
- Protein 39.8g
Reviews for Sausage Corn Chowder
Overall Rating:
Wonderful recipe that I picked up in one of the restaurants.
Kathy, from Strongsville, OH
A family favorite in the Fall & Winter! I double the meat and use half & half instead of milk. Delicious! serve with corn bread!
Changed up a bit and now family favorite
Diane, from cedarville, OH
We're not fans of red peppers, so I changed it up with frozen hash brown potatoes. When the sausage is just about done, I add about 2 to 3 cups of frozen hash browns, finish cooking the sausage and the potatoes, then continue with the rest of the ingredients. We love it!!