Smoked Sausage and Sweet Corn Chowder

It's really hard to beat corn from My Dad's Sweet Corn, specially when it's married with some smoked sausage in a chowder!


The original recipe calls for using cream-style corn, but I substituted some sweet corn kernels I had in freezer from last year's farmer's market. I made a few other changes too.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 pound smoked sausage, fully cooked, cut into rounds on the bias
• 1 cup green onion, sliced (plus more for garnish if desired)
• 2 t oil
• 5 cups vegetable broth
• 2 cups potatoes, diced
• 2 1/2 cups (or 1 can) corn (cream-style or kernel)
• 1/4 t red pepper, ground
• 3/4 cup heavy cream

1. Cook onions in oil over medium heat 3-4 minutes in a large saucepan.

2. Stir in sausage, broth, potatoes, corn and red pepper.

3. Bring to boil, reduce to simmer (B2BR2S as Chef Anne would say).

4. Simmer uncovered for 20 minutes.

5. Add cream and heat.

6. Garnish with additional green onions, if desired.