Smoked Sausage and Corn Chowder Recipe in 30 Minutes
This 30-minute smoked sausage and corn chowder recipe produces a satisfying soup in a short time with its creamy texture and vegetable broth. The ingredients are few, the how-to steps are clear: you roast the sausages, cook them briefly with vegetable broth and corn, and finally adjust the consistency with cream.
Ingredients
1. Ingredients
2. 2 cups (approximately 480 ml) vegetable broth
Step-by-Step Method
Prepare and fry the sausages
Heat the pot over medium heat. Add butter or oil and lightly fry the chopped smoked sausages for 3-4 minutes.
Soften the green onion
Add the chopped green onion to the pot. Continue sautéing for 1 minute, stirring, until the smell disappears.
Add vegetable stock and boil
Pour in the vegetable broth. Scrape the pieces that stick to the bottom with a spatula and mix. When it comes to boiling, reduce the heat a little.
Add corn
Add the corn. Cook at a gentle boil for 8–10 minutes; Let the corn heat up and the soup gather flavor.
Adjust consistency with cream
Slowly add the cream. Heat over low heat for 5–7 minutes; Try not to boil it so it doesn't curdle.
Season and serve
Add salt and pepper. Heat it for another 1-2 minutes and remove it from the stove. Serve hot; You can sprinkle extra green onions on top if you want.