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Summer Corn Chowder

Easy, light, and delicious!

Course #dinner
Keyword #cornchowder, #soup, #summersoup
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 people
Author Mix and Match Mama

Ingredients

Chowder

  • EVOO
  • salt and pepper
  • 1 lb kielbasa style sausage (I use turkey sausage) cut into pieces
  • 1 red onion chopped
  • 6 slices bacon chopped
  • 1 jalapeno pepper chopped (remove seeds & ribs)
  • 1 (10) oz can rotel tomatoes
  • 4 red potatoes quartered
  • 1 quart chicken stock (entire container)
  • 3 cups fresh or frozen corn kernels
  • splash of cream or milk
  • creme fraiche (or sour cream) to garnish
  • chives chopped to garnish

Instructions

Chowder

  1. Get out all of your ingredients, EVOO, S & P, sausage, red onion, bacon, jalapeno, rotel tomatoes, potatoes, chicken stock, corn, cream or milk, creme fraiche, and chives

  2. Get out a large soup pot and over med-high heat add a big drizzle of EVOO. Next, add the sausage, onion, and bacon. Sprinkle in a big pinch of salt and pepper. Cook until bacon is crispy and onion has caramelized for about 8 mins.

  3. Stir in the jalapeno and saute for a minute.

  4. Next, stir in rotel tomatoes and potatoes.

  5. Add in the chicken stock and another big pinch of S & P. Cover and bring everything to a boil. Then reduce the heat and simmer for 10 minutes, check to make sure the potatoes are tender.

  6. Next, stir in the corn and let it cook for 4 minutes.

  7. When you are ready to serve, add in a splash of milk or cream.

  8. Laddle soup into a bowl when ready to serve and add a big dollop of cream fraiche (or sour cream) and chopped chives. Enjoy!

Recipe Notes

The original recipe is brought to by one of my favorite bloggers, Mix and Match Mama, she has published cookbooks too, you can find the recipe HERE.