Smoked Sausage Corn Chowder

4.75 from 4 votes

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.

Course Entrees, Soup

Cuisine American

Cook Time 48

Servings people

Calories 499kcal

Author Lisa Bynum

Ingredients

½ cup uncooked wild rice -or- one (4.3 ounce) box long grain and wild rice medley
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
¾ cup all-purpose flour
5 cups chicken broth
2 cups whole milk

Instructions

If using wild rice, place the wild rice in a medium saucepan. Add 2 ½ 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.
If using a long grain and wild rice mix, discard or find another use for the accompanying seasoning packet and cook the rice according to package directions.
Heat the oil in a large pot over medium heat. Working in batches, 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. Drain all but one tablespoon 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 the chowder to a boil, then reduce the heat to a simmer and cook until the mixture begins to thicken, about 12 minutes.
Stir in the whole milk, rice and cooked sausage. Cook until the mixture thickens again, about 5-10 minutes.
Season with salt and pepper to taste.

Video

Notes

Storage. Leftover smoked sausage and corn chowder should be cooled to room temperature before being transferred to a container with a lid. Store in the refrigerator and consume within five days.

Freezing. I don’t recommend freezing this chowder because it contains both dairy and rice. The milk will separate, giving the chowder a watery texture. The rice will also absorb a lot of the liquid and freezing gives it a mushy texture.

Reheating. Reheat smoked sausage corn chowder over medium low heat, stirring frequently, until heated through. The rice in the chowder will absorb some of the liquid, so if the chowder seems thick just thin it out with a bit of chicken broth while reheating.

Nutrition