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Roasted Corn, Pepper, and Sausage Chowder
This hearty and rich chowder can easily be a meal on it's own. It's got a pretty long ingredient list, but they add many layers of flavor.
2-3 hours,   8 servings
recipe image
1 Tbsp Butter
1 pound Fresh mild italian or polish sausage, remove from casings if applicable.
1 Medium onion, chopped
2 Cloves Garlic, finely chopped
⅛ tsp Crushed red pepper
2 Large potatoes, peeled and cut into small (1/2") cubes
½ Jalapeno, seeds removed and finely chopped
2 14-oz cans of fire roasted diced tomatoes
1 Red bell peper, chopped
½ cup Apple juice
1 cup Frozen corn
1 tsp Italian seasoning
1 tsp Thyme (dry)
¼ cup Sherry or cooking sherry
32 oz Chicken stock
1 tsp Chicken bullion concentrate or one bullion cube
¾ cup Heavy cream
1 cup Grated parmesean cheese
3-5 Tbsp Corn starch
to taste Salt and pepper
1.  In a skillet, add the corn, jalapenos, and chopped red bell pepper. Add a small amount of oil if it's not a nonstick skillet.
2.  Cook on medium high heat, stirring occasionally until corn begins to brown.
3.  Remove from heat
4.  In a large pot over medium heat, melt the butter, add sausage, chopped onion, and garlic.
5.  Break sausage apart as it cooks. Stir frequently until sausage is cooked through.
6.  Add potato pieces and corn, jalapenos, and pepper from skillet.
7.  Add all remaining ingredients except corn starch to the pot.  ©
8.  Simmer gently for at least one hour, until the potatoes start to break apart and thicken the soup.
9.  Taste and adjust seasoning (salt and pepper).
10.  If the soup is still too thin, combine 3 Tbsp of corn starch with 3 Tbsp of water, then add to the soup, and allow 5-10 minutes for it to thicken.
11.  Add additional corn starch and water if necessary to reach desired consistency.

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Roasted Corn, Pepper, and Sausage Chowder. Recipe on first page, not a blog.