If it’s one thing I love about the fall/winter seasons, it’s all the soups, chilis, and chowders. It’s that time of year when a hot cup of anything feels like heaven going down (esp. on a chilly night!). One of my favorite savory dishes to serve up during this season is Corn Chowder w/ Sausage. It’s super easy to prep, takes just a few hours to cook, and best of all, the crockpot does all the work! Feel free to top your chowder off with whatever toppings you like. I like to sprinkle a little sharp cheddar and chopped scallions on mine.
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If you have leftover soup, be sure to let it cool completely before pouring into your freezer containers. Store in the freezer for up to 3 months.
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Ingredients
- 1 lb petite red potatoes, chopped
- 2 bags (12oz each) frozen whole kernel corn
- 3 cups Swanson chicken broth
- 1 pack of Turkey Kielbasa sausage, diced
- 2 cups half-and-half
- ½ cup chopped onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons cornstarch
- Shredded sharp cheddar cheese (for garnish)
- Fresh chopped scallions (for garnish)
Instructions
- In 3.5 or 4-quart crockpot, combine potatoes, corn, onion, broth, salt, and pepper.
- Cover and cook on high heat setting for 4 hours or until potatoes are soft.
- In a small bowl, mix half-and-half with cornstarch until smooth.
- Add half-and-half mixture to the crockpot, stir.
- Recover and cook for 15 minutes longer or until slightly thickened.
- Enjoy!
Prep Time: 10 min
Total Cook Time: 4 Hours