Best 13 Corn Sausage And Bean Chowder Recipes

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

SAUSAGE BEAN CHOWDER

Steps:

• In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.

CORN, SAUSAGE, AND BEAN CHOWDER

Steps:

• Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
• Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
• At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
• Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

SAUSAGE BEAN CHOWDER

Steps:

• Cook sausage in skillet and brown.
• Pour off fat.
• In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
• Add sausage.
• Simmer, covered for 1 hour.
• Add potatoes and green peppers.
• Cook covered for 15 minutes or until potatoes are tender.
• Remove bay leaf and serve.

FRIED CORN WITH SMOKED SAUSAGE

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

CORN AND BEAN CHOWDER

Steps:

• In a large pot heat the oil.
• Saute the onions and garlic.
• Add 3 cups of corn, the stock, and the nutmeg.
• Bring it to a boil and simmer until the corn is tender.
• Meanwhile puree the additional 1 cup of corn in a blender or food processor.
• When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
• Bring it almost to a boil.
• Lower the heat and let it simmer for about 5 minutes.

EASY SAUSAGE CORN CHOWDER

Steps:

• Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.

CORN AND SAUSAGE CHOWDER

Steps:

• Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.

CORN AND SAUSAGE CHOWDER

Steps:

• If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
• Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
• Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
• Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
• Garnish with parsley and serve.

QUICK SPICY SAUSAGE CORN CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

CORN AND SAUSAGE CHOWDER

Steps:

• Heat a large dutch oven over medium heat,.
• Add Ghee, let melt.
• Add Sausage, saute (stirfry) for 3 minutes.
• Add onions and celery, saute 10 minutes.
• Add the Peppers and Potatoes, saute another 3-4 minutes.
• Add Stock, bring to a boil, reduce heat to a simmer.
• Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
• --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
• Add the corn, cornmilk, and Half and Half.
• Cook 2-3 minute 'til corn is just tender, don't over cook.
• Remove from heat. Set 1 cup of the chowder aside.
• Whisk the Egg yolks and corn starch into the Buttermilk.
• Add the cup of chowder to the egg mixture, stir well.
• Add Egg mixture to the dutch oven. Stir well.
• Return pot to stove. Heat, without boiling, to desired thichness.
• Season to taste with Salt, Black Pepper, and hot sauce.

CORN, SAUSAGE AND BELL PEPPER CHOWDER

Steps:

• Melt butter in heavy large Dutchoven over medium high heat.
• Add onion, both peppers and garlic and saute until tender about 15 minutes.
• Add broth, potatoes, pepper and cumin.
• Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
• Puree half of corn in processor.
• Add pureed corn, remaining corn, sausage, milk and cream to chowder.
• Simmer about 20 minutes.
• Season to taste.

SAUSAGE CHOWDER

Steps:

• In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.