This corn sausage chowder is so incredibly tasty. A real treat during fall and winter. My son is not into soups so much but adored this one and wanted to have the leftovers the next day.
The soup may not appear to be on the “healthier” side, as I used sausage and cream, but I used organic local ingredients, which honestly makes a big difference. Healthy fats are very important and for so many reasons. The key is to get them into natural foods. I like to use quality so the ingredients are not or are minimally processed. I also used chicken sausages, instead of pork. Read labels and look for sausages that are preferably organic with the minimum ingredients listed. I used organic local potatoes as well, organic frozen corn kernel, organic chicken broth and and fresh local cream.
The chowder was so tasty and comforting, and nutritious too.
If you are dairy-free, you can try using coconut cream. If vegan, you can use vegan sausages, vegetable broth instead of chicken, and full fat coconut milk/cream.
Recipe serves 4.
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp unrefined salt
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Freshly ground black pepper to taste
- 1 pck organic chicken sausage casein removed and sliced
- 2 cups organic diced potatoes
- 2 cups organic corn kernels
- 2 cups chicken broth or vegetable
- 2 cups organic whole cream
- Minced parsley, to garnish optional
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook for about 3 minutes to soften.
- Add salt, thyme, paprika and pepper and stir to combine.
- Add sausages and cook until they start to brown a little, about 5 minutes.
- Add potatoes and corn and stir well to combine.
- Add broth and bring to a boil. Reduce heat to low, cover and cook until potatoes are softened, about 10-15 minutes.
- Turn off heat, add cream, stir and let it warm up a few more minutes before serving.
- Garnish with parlsey if desired.