Creamy, hearty smoked sausage corn chowder will warm you up on a chilly day. Smoked sausage, whole kernel corn, vegetables and wild rice are simmered with broth and whole milk for a velvety smooth texture.
There is nothing better on a brisk fall or winter day than a hot bowl of thick and creamy chowder. There is no shortage of corn chowder recipes out there. I decided to change things up a bit by adding some hearty smoked sausage, tender vegetables and earthy wild rice.
Prepare the Wild Rice
Wild rice isn’t rice at all. It’s actually a type of grass that grows underwater. It is similar in size and shape to rice, but with a dark brown color. You are probably more familiar with it as part of those packaged seasoned long grain and wild rice side dishes. However, this is not what we’re using in this chowder. We want just the brown wild rice. I can usually find one brand that carries just the wild rice. It’s on the same aisle as white rice.
Wild rice has quite a bit more chew to it that regular long grain white rice. Therefore, it takes longer to cook. Place ½ a cup of uncooked wild rice in a medium saucepan. Cover it with 2 ½ cups of water, bring the water to a boil, then reduce the heat to medium low and simmer for 30-45 minutes. Drain off any excess water and set the rice aside.
Brown the Smoked Sausage
You’ll need one pound of smoked sausage, cut into ¼-inch medallions, for this recipe. Heat one tablespoon of oil in a large stock pot over medium heat. Once the oil is heated, add the sausage and sauté, stirring occasionally, until the sausage starts to turn brown and crisp around the edges. Remove the sausage from the pot with a slotted spoon and set aside. Do not drain any of the oil or grease from the bottom of the pot.
How to Make Smoked Sausage Corn Chowder
Add one cup of diced carrots and one cup of chopped onions to the hot oil remaining in the pot. Sauté the vegetables until the onions are soft and translucent and the carrots are tender, about 6-10 minutes.
Add three cloves of minced garlic and 1 10-ounce bag of frozen corn kernels. No need to thaw the corn before adding it to the pot. Sauté the garlic and corn until you can start to smell the garlic. This should take about 30 seconds.
Gradually add ¾ cup of all-purpose flour to the vegetable mixture. Stir well so that the vegetables are all coated with the flour and there are no large clumps. Then slowly add five cups of chicken broth. Be sure to whisk constantly while you are adding the broth to ensure the flour doesn’t clump together.
Bring the chowder to a boil. The reduce the heat to medium and cook until the broth begins to thicken, about 12 minutes. Stir frequently to keep the chowder lump-free.
Finally stir in two cups of whole milk, plus the cooked smoked sausage and wild rice. Bring the corn chowder back to a boil, then reduce the heat again and simmer until the soup thickens back up. Five to 10 minutes should do it, depending on how thick you like your chowder.
How to Store Smoked Sausage and Corn Chowder
Leftover smoked sausage corn chowder should be cooled to room temperature before being transferred to a container with a lid. Chowder should be eaten within five days. It can also be frozen for up to three months. Allow the chowder to thaw before reheating. Stir frequently when reheating to prevent the milk from separating.
More Chowder Recipes:
Smoked Sausage Corn Chowder
- 1/2 cup uncooked wild rice
- 2 tablespoons oil
- 1 pound (16 ounces) smoked sausage, cut into ¼ inch slices
- 1 cup diced carrots
- 1 cup chopped onions
- 3 cloves garlic minced
- 1 10- ounce package about three cups frozen corn
- 3/4 cup all-purpose flour
- 5 cups chicken broth
- 2 cups whole milk
- Place wild rice in a medium saucepan. Add 2 1/2 cups of water. Bring to a boil, then cover and reduce the heat to medium low. Simmer the rice for 30-45 minutes. Drain off any excess water and set the rice aside.
- Heat the oil in a large pot over medium heat. Add the smoked sausage and sauté until the sausage starts to turn brown and crisp around the edges, about 10 minutes. Remove the sausage with a slotted spoon as set aside on paper towels to drain. Do not drain any of the grease from the pot.
- Add the carrots and onions to the pot. Sauté until the onions become soft and translucent, about 5-6 minutes.
- Add the garlic and frozen corn kernels. Sauté for 30 seconds.
- Gradually add the flour, stirring until the vegetables are coated and there are no large clumps. Cook for three minutes, stirring constantly to prevent the flour from burning.
- Add the chicken broth. Bring to a boil, then reduce heat to a simmer and cook until mixture begins to thicken, about 12 minutes.
- Stir in whole milk, wild rice and cooked sausage. Cook until mixture thickens again, about 5-10 minutes.
- Season with salt and pepper.