Sausage, Corn and Poblano Chowder is a total comfort food dinner inspiration. This is a loaded creamy soup that is bursting with creamy flavor, rich poblano flavor, sausage, and sweet corn in each bite.
I used Italian sausage that I took out of the casings to cook for the ground meat. You are welcome to use a breakfast sausage as well if you would prefer. The Italian sausage added ingredient flavor to this dinner dish.
Why Is This Sausage, Corn and Poblano Chowder Recipe A Hit
- Rich and Creamy Flavor – This soup is super creamy and bursting with rich flavors in each bite.
- Hearty – A filling stick to your bone soup that is perfect for colder days where you want to warm up.
- Stores Well – If you want leftovers whip this up and save for easy dinners for the week. It is so easy to reheat and tastes incredible.
- Serves A Crowd – You can make a double batch if you plan to serve a larger crowd. Just whip it up and enjoy with dinner rolls, salad, etc.
Ingredients For Sausage, Corn and Poblano Chowder
- Butter
- Sausage
- Onions, Celery, Garlic, Poblano Peppers
- Flour
- Chicken Broth
- Milk and Heavy Cream
- Spices and Seasonings
- Potatoes, corn
- Fresh herbs
How to Make Poblano Chowder
The full directions and measurements for the recipe are in the printable recipe card at the bottom of the post. This is a quick walk-through.
First add some butter to your pan and cook the sausage as directed. Make sure to cook all the way through. Then remove sausage from the pan.
Add in the veggies, and cook stirring often. You want to soften the veggies. Add in the rest of the butter.
Mix in the flour and then add in milk, cream and broth. Toss in the spices, and bring to a simmer.
Toss in the potatoes and cook until potatoes are cooked. Then the sausage, corn and rest of the cream and cook another 10 minutes.
Top with chives and cilantro and enjoy!
What Type of Corn To Use?
Go ahead and use canned sweet corn or even cut fresh corn off the cob. You are welcome to use what you have. Or even a container of frozen corn works as well.
How Hot Are Poblanos?
Poblanos are mild-medium in terms of the heat index. It will carry some spice but isn’t overpowering like a jalapeno or habanero. The poblano is hotter than a banana pepper though.
Storing Leftover Soup
If you have leftover soup just place in an airtight container and store in the fridge for up to 3 days. In terms of freezing you will find the texture changes a bit. It can curdle a bit from the dairy, and the potatoes will break down. But you can freeze the soup if you want. It will just have a different texture.
Alternative to Italian Sausage In Soup
Alternative to Italian Sausage In Soup Swap the Italian sausage with ground breakfast sausage. Hot or mild sausage will work for this recipe. It all depends on the spice factor you want from the soup.
Want More Soup Recipes
Sausage, Corn and Poblano Chowder
Sausage corn poblano chowder is an easy and delicious winter and fall soup. Rich and creamy and loaded with Italian sausage, potatoes, corn, and poblano peppers. A comfort food recipe that is going to be a hit.
Ingredients
- 5 tablespoons unsalted butter, divided
- 4 sausage links (such as garlic or Italian, casings removed)
- 2 sweet onions, chopped
- 4 celery stalks (including leaves at the top), chopped
- 5 poblano peppers, stem and seeds removed, chopped
- 4 garlic cloves, minced
- ⅓ cup all-purpose flour
- 3 cups chicken broth, homemade or store-bought
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Cayenne pepper, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 large russet potatoes, peeled and diced
- 3 cups corn kernels, frozen or drained, if canned
- ½ cup heavy cream
- ½ cup chopped fresh chives, plus more for garnish
- ½ cup chopped fresh cilantro, plus more for garnish
Instructions
- In a large pot, melt 2 tablespoons of the butter over medium heat. Crumble the sausage into the pot. Cook, stirring occasionally and breaking the sausage up into bite-size pieces, until it is fully cooked through, 5 to 6 minutes. Remove the sausage with a slotted spoon and drain on paper towels, leaving the remaining fat in the pot.
- Add the onions, peppers, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the remaining 3 tablespoons butter and stir until fully melted.
- Sprinkle the flour over everything in the pot and immediately stir to combine. Cook, stirring constantly, for about 1 minute, then slowly add the broth, milk, and cream while stirring. Add the coriander and cumin, and season to taste with cayenne, salt and pepper. Bring the mixture to a simmer.
- Stir in the potatoes and simmer until they are tender and the soup has developed good flavor, about 20 minutes. Stir in the reserved sausage, the corn and the cream, and simmer for 10 more minutes.
- Just before serving, stir in the chives and cilantro. Garnish with more chives and cilantro immediately before serving, or refrigerate until ready to serve.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 428mgCarbohydrates: 35gFiber: 4gSugar: 9gProtein: 8g
