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When the weather turns chilly, there's nothing quite like a warm bowl of chowder to bring comfort and satisfaction. This Cozy Sausage and Corn Chowder is the perfect dish to snuggle up with, combining hearty ingredients and a blend of flavors that will warm you from the inside out.

Cozy Sausage and Corn Chowder

Warm up your chilly evenings with this Cozy Sausage and Corn Chowder, a comforting dish that's perfect for fall gatherings or cozy nights in. This creamy chowder combines spicy Italian sausage with sweet corn, creating a delicious balance of flavors that will have everyone coming back for seconds. Quick to prepare and absolutely satisfying, it's ideal for busy weeknight dinners. Try it tonight or save this recipe for later—its bound to become a family favorite!
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Ingredients
  

1 pound spicy Italian sausage, removed from casings

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, diced (about 2 cups)

1 cup carrots, diced

1 bell pepper, diced (any color)

1 teaspoon smoked paprika

4 cups chicken or vegetable broth

2 cups corn kernels (fresh, frozen, or canned)

1 cup heavy cream

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned and crumbled, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.

    Cook the Vegetables: In the same pot, add the chopped onion, carrots, and bell pepper. Sauté for about 5 minutes or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

      Add Potatoes and Spices: Stir in the diced potatoes and smoked paprika, cooking for an additional 2-3 minutes to combine the flavors.

        Deglaze and Simmer: Pour in the chicken or vegetable broth, scraping any brown bits off the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes until the potatoes are tender.

          Mix in the Corn and Cream: Add the corn kernels and the heavy cream to the pot. Return the browned sausage to the chowder, stirring well to combine. Simmer for another 5-10 minutes, allowing the chowder to thicken slightly.

            Season and Serve: Taste and season the chowder with salt and pepper as needed. Ladle the chowder into bowls and garnish with fresh parsley before serving.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings