Description

This hearty Smoked Sausage and Corn Chowder blends smoky sausage, tender potatoes, sweet corn, and fresh vegetables into a creamy, comforting soup perfect for cozy dinners. With layers of flavor from bacon drippings, savory herbs, and a touch of honey, this chowder offers a deliciously rich and satisfying meal that’s easy to make on the stovetop.

Ingredients

Protein & Fat

6 slices of bacon (uncured & thick cut)
1 (12 oz) rope of smoked sausage or kielbasa sausage, sliced & quartered
1 cup of heavy whipping cream

Vegetables & Aromatics

1 medium onion (yellow or sweet), peeled & diced
2 stalks of celery, diced
3 medium carrots, diced
1 sweet bell pepper (red, orange, or yellow), diced
1 tablespoon of minced garlic (about 2 big cloves)
3 medium Russet potatoes, peeled & diced (about 4 cups)
1 (16 oz) bag of frozen sweet corn (about 3 1/2 cups)

Spices & Seasonings

1 teaspoon of dried basil
1 teaspoon of dried thyme
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of black pepper
1 tablespoon of sea salt (flaky Maldon salt or Celtic gray salt recommended)

Liquids & Thickening Agents

4 cups of low-sodium chicken broth (or homemade chicken bone broth)
3 tablespoons of honey
2 1/2 tablespoons of cornstarch
2 1/2 tablespoons of cold water

Toppings

Shredded cheddar cheese
Sliced green onion
Crumbled cooked bacon

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Instructions

Cook the bacon: Lay the bacon in an even layer along the bottom of a large, heavy pot (like a Dutch oven) over medium heat. Cook until lightly crispy on both sides, flipping once or twice to ensure even cooking. Remove the bacon with tongs and leave the drippings (about 3 to 4 tablespoons) in the pot.
Brown the sausage: Add the sliced smoked or kielbasa sausage to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove the sausage with a slotted spoon and set aside, keeping the fat in the pot.
Sauté the vegetables: Add the diced onion, celery, carrots, and sweet bell pepper to the pot along with a sprinkle of salt and pepper. Cook for about 5 minutes until the vegetables are slightly softened.
Add spices and garlic: Stir in the dried basil, thyme, crushed red pepper flakes, additional salt and black pepper, and minced garlic. Cook for 1-2 minutes until the garlic is fragrant, taking care not to burn it.
Add main ingredients: Pour in the diced potatoes, browned sausage, frozen corn, and chicken broth. Stir everything to combine. Increase heat to medium-high and bring to a gentle boil.
Simmer the chowder: Reduce heat to medium or medium-low to maintain a gentle simmer. Cook for 25 minutes or until the potatoes and vegetables are tender.
Incorporate cream and honey: Pour in the heavy cream and cook for 1-2 minutes. Stir in the honey and taste, adjusting the sweetness, salt, and pepper as needed.
Prepare the slurry: In a small bowl, mix the cornstarch with cold water until smooth to create a slurry.
Thicken the chowder: Pour the slurry into the pot and stir well. Bring the chowder back to a simmer and cook for 2-5 minutes until the broth thickens and has a glossy appearance, with no starchy taste remaining.
Serve with toppings: Ladle the chowder into bowls while hot. Garnish each serving with shredded cheddar cheese, sliced green onions, and crumbled cooked bacon as desired.

Notes

Use low-sodium chicken broth to control the salt level in the chowder.
Adjust the honey amount to balance the sweetness according to your taste preference.
Be careful not to burn the garlic during sautéing for the best flavor.
If a thicker chowder is desired, allow it to simmer a bit longer after adding the slurry.
For a spicier version, increase crushed red pepper flakes or add hot sauce when serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American