As you know, I’m crazy for summer soups and chowders..remember this one? Grilling tends to be my go-to this time of year but I love to switch it up with a fresh bowl of light comfort. This soup falls nothing short of that. It’s a great way to utilize all of the beautiful sweet corn and veggies that are starting to show up at the farm stands.
Even better? It’s weeknight worthy. You’ll have this on the table in no more than 45 minutes and the leftovers (chances are you won’t have any if your family devours this like mine) are outstanding. Perfect for a fall-feeling summer day like today!
Chicken Sausage and Summer Corn Chowder
notes: the fresh corn is really unbeatable here. you can absolutely give it a shot with frozen corn but my guess is it it won’t even compare. also, you can find pre-cooked chicken sausage links at nearly every market. we opt for this spinach and roasted red pepper chicken sausage but truly any sausage will do; even kielbasa or chorizo for a spicier version. coconut cream can also be used instead of the heavy whipping cream….it will change the flavor slightly, but still tastes absolutely delicious.
2 Tablespoons Olive Oil
1 Pound Pre-Cooked Chicken Sausages, diced into 1-inch pieces
1 Large Yellow Onion, diced
1 Red Bell Pepper, diced
3 Cloves Garlic, finely chopped
2 Russet Potatoes, diced into 1-inch pieces
3 1/2 Cups Chicken Stock
4 Ears Sweet Corn, kernels cut off the ear
1/2 Cup Heavy Whipping Cream
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
Thinly Sliced Green Onion, for garnish
Grated Cheddar Cheese, for garnish
Chopped Parsley, for garnish
Heat olive oil in a soup pot or dutch oven over medium high heat. Add sausage, onion and bell pepper and cook, stirring occasionally, until veggies begin to soften and sausage begins to lightly brown, about 5 minutes. Add garlic and cook for one minute. Stir in potatoes and chicken stock and bring to a simmer; simmer for 10 minutes or until potatoes are just shy of cooked through. Add corn and let simmer for an additional 5 minutes. Stir in cream, salt and pepper. Garnish with green onion, cheese and parsley. Serves 4.