Soup season really snuck up on me this year! The weather was pretty good in September so Trevor and I were still BBQ’ing a few times a week but then out of no where it got cold and all I wanted was big bowls of soup!
This is my new favourite spin on a traditional corn chowder recipe. I use creamed corn instead of cream (a little healthier) and farmer sausage instead of bacon (not any healthier). The small changes make for a creamy and hearty soup, perfect for a day like today where it’s overcast, windy and cold!
Farmer Sausage Corn Chowder Soup
1 1/2 cups farmer sausage, thinly sliced
1 onion, diced
3 celery stalks, diced
2 garlic cloves, minced
1 jalapeño pepper, seeds out and finely diced
3 cups chicken or vegetable broth
1 1/2 cups potatoes, peeled and diced into small pieces
1 can creamed corn (387 ml)
1 can corn, drained (341 ml)
2 cups skim milk
1/4 cup flour
Salt and pepper to taste
Toppings: cheddar cheese, green onions (optional)
In a large pot, add farmer sausage, celery and onion and cook on medium heat for 5 minutes until onion is soft. Add garlic and jalapeño and stir for 2 minutes. Add potatoes, and chicken stock. Bring to a boil then reduce heat and let simmer until the potatoes are soft, about 8 minutes.
Meanwhile, in a separate bowl, whisk flour and milk together. When the potatoes are soft, add milk mixture to the soup, along with both cans of corn. Cook, stirring often until the soup has thickened, about 5 minutes.
Ladle soup into bowls and top with cheddar cheese and green onions.