Hamdi Saidani This Pioneer Woman Sausage Potato Corn Chowder is a creamy and hearty recipe, which is made with savory sausage, tender potatoes, and sweet fire-roasted corn. It’s the ultimate comfort food, a classic, one-pot soup perfect for a chilly evening, ready in about an hour.
Pioneer Woman Sausage Potato Corn Chowder Ingredients
A classic combination for the ultimate rich and satisfying soup.
- 1 lb. mild country sausage
- 2 carrots, scrubbed and diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 6 small russet potatoes, peeled and diced
- 1 1/2 cups frozen fire-roasted corn
- 8 cups chicken stock
- 1 cup half-and-half
- 1/2 cup heavy cream
- 8 ounces (2 cups) sharp Cheddar, grated
- 3 tablespoons all-purpose flour
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- 1/4 cup sliced green onions, for garnish
How To Make Pioneer Woman Sausage Potato Corn Chowder
A step-by-step guide to this wonderfully rich and simple one-pot soup.
- Brown the Sausage: In a large pot or Dutch oven over medium-high heat, brown the sausage, breaking it up with a spoon, for 8 to 10 minutes. Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the pot.
- Sauté the Vegetables: In the same pot, cook the carrots, celery, and onion in the sausage drippings for about 5-6 minutes, until they have softened.
- Simmer the Soup Base: Add the potatoes, corn, red pepper flakes, salt, and pepper to the pot and stir. Pour in the chicken stock and bring the mixture to a simmer. Let it cook for about 10 minutes, until the potatoes are tender.
- Thicken and Blend: In a small bowl, whisk the half-and-half with the flour to create a smooth slurry. Stir this slurry into the simmering soup and let it cook for another 5 minutes to thicken.
- Finish and Serve: Stir in the heavy cream. For a creamier, thicker base, use an immersion blender to briefly blend the soup, leaving it as chunky or smooth as you like. Stir in half of the grated cheese, most of the sliced green onions, and most of the cooked sausage.
- Garnish and Enjoy: Ladle the hot chowder into bowls. Garnish each serving with the remaining cheese, green onions, and sausage.
Recipe Tips
For the creamiest, most flavorful sausage corn chowder.
- How to get the most flavor? Don’t drain all the sausage fat! Sautéing the vegetables in the flavorful sausage drippings is a key step that builds a deep, savory foundation for the entire soup.
- How to get a creamy texture? This recipe has two secrets to creaminess. First, the flour and half-and-half slurry (a “beurre manié”) thickens the broth beautifully. Second, a quick blitz with an immersion blender breaks down some of the potatoes and vegetables, which naturally thickens the soup and creates a wonderfully rustic, creamy consistency.
- Can I make this ahead of time? Yes, this soup is a great make-ahead meal. In fact, the flavor is often even better the next day as the ingredients have time to meld.
- What’s the best sausage to use? A good quality bulk pork breakfast sausage is the classic choice. You can use a mild variety, or a hot one if you like a spicier chowder.
What To Serve With Sausage Potato Corn Chowder
Classic accompaniments for a hearty bowl of soup.
This creamy and satisfying chowder is a complete meal in a bowl. It’s fantastic with:
- A slice of warm, crusty bread or cornbread for dipping
- A simple green salad with a light vinaigrette
- Saltine or oyster crackers crumbled on top
How To Store Sausage Potato Corn Chowder
This soup makes for fantastic leftovers.
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Reheat: Gently rewarm the soup in a saucepan over low heat, stirring occasionally. Avoid boiling it. The soup will thicken in the fridge; you can add a splash of milk or broth to loosen it up if needed.
Pioneer Woman Sausage Potato Corn Chowder Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 30 g
- Protein: 20 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I freeze this soup?
Soups with a large amount of dairy and potatoes can sometimes have their texture change upon freezing and thawing (the potatoes can become a bit grainy and the cream can separate). For best results, if you plan to freeze, you might consider freezing the soup base u003cemu003ebeforeu003c/emu003e adding the dairy (half-and-half, cream, cheese), then adding them in when you reheat.
Can I use a different kind of potato?
Russet potatoes are a great choice as their starchy texture helps to thicken the soup when blended. However, a waxy potato like Yukon Golds will also be delicious and will hold its shape better if you prefer a less blended, chunkier soup.
Is fire-roasted corn necessary?
It’s not necessary, but it is highly recommended! The fire-roasting process gives the corn a slightly smoky, sweeter flavor that adds a wonderful depth to the chowder. You can find it in the frozen section at most grocery stores.
Try More Pioneer Woman Recipes:
- Pioneer Woman 3-Ingredient Bisquick Sausage Balls Recipe
- Pioneer Woman Sheet Pan Sausage and Potatoes Recipe
- Pioneer Woman Sausage Stuffing Recipe
Pioneer Woman Sausage Potato Corn Chowder Recipe
Description
An easy, creamy, and comforting one-pot soup loaded with savory sausage, tender potatoes, and sweet fire-roasted corn in a rich, cheesy broth.
Ingredients
Instructions
- In a large Dutch oven, brown the sausage; remove to a plate, leaving the drippings.
- In the same pot, sauté the carrots, celery, and onion until softened.
- Add the potatoes, corn, seasonings, and chicken stock. Simmer for about 10 minutes, until the potatoes are tender.
- In a small bowl, whisk the flour into the half-and-half to make a slurry. Stir this into the simmering soup and cook for 5 minutes to thicken.
- Stir in the heavy cream. Use an immersion blender to briefly blend the soup to your desired chunkiness.
- Stir in half of the cheese, most of the green onions, and most of the cooked sausage.
- Serve hot, garnished with the remaining cheese, green onions, and sausage.
Notes
- u003cliu003eSautéing the vegetables in the rendered sausage fat is a key step for building a deep, savory flavor base.u003c/liu003eu003cliu003eThe quick blitz with an immersion blender is the secret to a thick, creamy texture without having to add a lot of heavy cream.u003c/liu003eu003cliu003eThis soup is a perfect make-ahead meal, as the flavors are even better the next day.u003c/liu003eu003cliu003eUsing fire-roasted corn adds a wonderful, subtle smoky flavor to the chowder.u003c/liu003e
