The Broken Scale · Good food. Plenty of personality.
Smoked Sausage and Sweet Corn Chowder
Smoked sausage and sweet corn chowder with potatoes and a creamy broth. Clear steps and an optional mushroom topping for a comforting meal.
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hour
- Serves
- 8 approximate servings
Soup · Chowder
Sweet corn meets smoky sausage
This potato chowder pairs sweet corn with savory smoked sausage. Part of the corn is blended into the broth, while the rest stays whole for texture.
A gentle finish
Cook the potatoes separately until tender and drain them before adding. Once the half-and-half goes in, warm the chowder gently so the creamy broth stays smooth.
The full recipe
Smoked Sausage and Sweet Corn Chowder
A creamy potato and corn chowder with smoked sausage and an optional mushroom topping.
Ingredients
- 12 oz Fully cooked smoked sausage sliced into rounds; not raw sausage
- 24-30 sm Chanterelle mushrooms from a reliable food supplier, cleaned and sliced; optional
- 4 med Potatoes peeled and cut into 1/2-inch cubes
- 2 cups Sweet corn kernels fresh or frozen, measured after cutting from the cob
1 med Yellow Onion medium chopped- 2 cloves Garlic finely minced
- 3 tbsp All-Purpose Flour
- 6 cups Chicken stock
- 3 sprigs Fresh thyme
- 2 Bay leaves
- 1 cup Half and half
- 2 Green onions, or handful of fresh chives
- 2 tbsp Olive oil for the onion
- 1 tbsp Butter for optional mushrooms; omit if not using them
- Salt as needed
- Ground Black Pepper as needed
Instructions
- Boil potato cubes in a separate pot of water for 10–15 minutes until tender, then drain. Meanwhile, brown the fully cooked sausage in a skillet over medium heat and set aside.
- If using mushrooms, saute them in the butter over medium heat until tender and cooked through. Set aside.
- Soften onion in the olive oil in a large soup pot over medium heat for 5–7 minutes. Add garlic for 30 seconds. Add 1 cup corn and cook for 5 minutes. Sprinkle in flour and stir for 1 minute.
- Gradually whisk in 3 cups stock. Bring to a simmer and cook for 5 minutes. Remove from heat and carefully puree with an immersion blender approved for hot soup, keeping the blade submerged and following the manufacturer’s directions.
- Add remaining stock, drained potatoes, sausage, remaining corn, thyme and bay leaves. Simmer gently for 10 minutes, stirring often. Remove and discard thyme stems and both bay leaves.
- Stir in half-and-half and heat gently without boiling. Taste and season with salt and pepper. Serve with the optional cooked mushrooms and sliced green onions.
Notes
This version uses 2 measured cups of corn, resolving the archive’s conflicting six-ear and two-cup options. Measured oil and butter quantities have been added for the saute steps.
Use fully cooked smoked sausage. Follow your immersion blender’s hot-liquid instructions. Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
