Recipe by r_mess
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.
Top Review by DailyInspiration
This corn chowder is delish! I made a full batch and it does make alot; however, that means we can enjoy it all the more. I did not change a thing and wouldn't. Served with some butter/garlic drop biscuits, some extra hot sauce and it made a wonderful lunch today. Made for Zaar Chef Alphabet Soup tag, February, 2014.
- 32 ounces chicken broth
- 3 medium potatoes, peeled and diced
- 1 teaspoon red devil pepper sauce
- 1 lb spicy bulk sausage
- 1⁄2 cup onion, chopped
- 8 ounces cream cheese, softened and cubed
- 2 (15 ounce) cans whole kernel corn, drained
- 2 (15 ounce) cans creamed corn
- 1 cup milk
- seasoning salt
Directions See How It's Made
- In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
- While 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.
- When potatoes are done, add sausage mixture to potatoes and broth and mix well.
- Add 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.
- Tip: 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.