Tuesday, September 18, 2012

Smoky Sausage and Corn Chowder


 I am so excited about the cooler temperatures. I LOVE the transition from Summer to Fall! The days get cooler, but are still sunny, the wind is crisp and I get to cook comfort food again. Soups and chowders are some of my favourite cold weather meals to make. You can throw just about anything in a pot, with stock and/or milk, and it'll come out tasting fantastic. I had leftover corn on the cob that I wanted to use up, so I thought of pairing it with some nice spicy sausage, for a chowder. Thicker than soup, but thinner than stew, chowder is truly a comfort food in this house.


I loved the flavours in this chowder. The licorice-y fennel from the sausage, the warm sage, nice sweet corn and smokey bacon. What an amazing flavour combo!! This chowder was creamy, hearty and hit the spot. The kids loved it and were excited to be eating sausage in a soup type dish, LOL. Everyone ate to our hearts content and enjoyed the first comfort food of the season. Evertime I make chowder, I am reminded of an episode of the Simpsons, where the guy keeps telling the French waiter to say Chowdah..... Say it- Chowdah!! LOL.

Smoky Sausage and Corn Chowder
printable version

6 slices bacon, chopped
1 onion, finely chopped
1 red pepper, chopped
2 cloves garlic, minced
2 1/2 C fresh corn kernels
1 lb Italian sausage (mild or hot) removed from casings
1/2 tsp ground sage
1/4 C flour
2 C low sodium chicken stock
2 C low fat milk
salt and pepper to taste
2 green onions, chopped on the bias

In a dutch oven, or heavy bottomed soup pot, over medium heat, cook the bacon until crisp. Remove with a slotted spoon, to a paper towel. Drain bacon fat, reserving 2 Tbs of fat, at bottom of pot. Add in corn and cook until it begins to brown slightly; about 5-7 minutes. Add in sausage, breaking it up with a spoon and cook 3 minutes; until it begins to brown. Add in onion, garlic, peppers and season with sage. Cook until onions soften; about 4 minutes. Sprinkle mixture with flour and cook for a few minutes, to remove the raw taste of the flour. Slowly add in the chicken stock, while stirring constantly, to prevent lumps. Stir in the milk and let simmer until the chowder is nice and thick; about 20 minutes. Garnish with bacon and green onion, before serving.


This post linked to

Tasty Tuesday
See Ya in the Gumbo
Tuesdays at the Table
Delicious Dishes
Hearth and Soul
What's Cooking Wednesday
Real Food Wednesday
Saturday Dishes


Denise @WholemadeGoodness said...

I'm with you on loving the transition to fall. Haven't made a chowder in ages ... will have to keep this one in mind. Thanks.

MM said...

We had an awesome fall day today--you know how the sky gets that pure blue?

Thank you for linking this week. Your chowdah sounds tasty with sausage and bacon.

MM said...

My husband is sitting here watching me comment on blogs (no I don't know why). He said, you should just randomly post "My cat's breath smells like cat food." I thought I'd post that here since it's my favorite Simpson's line.

Cindy Hunwhatsfordinner said...

You two are so crazy, Michelle. Thanks for the giggle!

April @ The 21st Century Housewife said...

I love the transition from summer to fall too. It's one of my favourite times of the year. (I just wish we had had more of a summer here in the UK). Your chowder sounds lovely - perfect comfort food!

Paula Jones said...

I haven't had sausage and corn chowder sounds really good and would be a great fall tailgating alternative to chili. Pinned. Thanks for sharing.

Lita said...

Thanks for sharing this at Saturday Dishes. Interesting to add the sausage. I have to try this. Next Saturday is BLTs. Hope you can come.

Wishes for tasty dishes,
Linda @ Tumbleweed Contessa