Trying several corn chowders, I decided to try to come up with one with a little more pazazz. Atfer many errors, I developed this hearty corn chowder. I use Jimmy Dean or Williams brands of hot sausage to spice this soup up a bit. My husband, who's not much of a soup eater, even asks for this soup on cold fall and winter days. I usually serve it with crusty french bread.
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Units: US | Metric
- 1In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
- 2While potatoes are cooking, brown sausage and onions. When all of the pink is out of the sausage add cream cheese cubes and heat until cheese is completely melted. Heat this mixture slowly and stir often so the cheese doesn't scorch.
- 3When potatoes are done, add sausage mixture to potatoes and broth and mix well.
- 4Add corn and milk. Stir. Add seasoned salt and pepper to taste. Heat just until it just starts to boil. Turn heat down to a slow simmer for 15 minutes.
- 5Tip: This soup tends to thicken so more milk can be added, or whole kernel corn can be added without draining it.Recipe can be cut down but it does not freeze well.
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Nutritional Facts for Corn Chowder With a Kick
Serving Size: 1 (554 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 701.1
- Calories from Fat 296
- Total Fat 32.9 g
- Saturated Fat 13.0 g
- Cholesterol 121.5 mg
- Sodium 1989.9 mg
- Total Carbohydrate 79.2 g
- Dietary Fiber 7.3 g
- Sugars 11.6 g
- Protein 30.6 g