Creamy Sausage Potato Corn Chowder With Bacon And Jalapeño Kick

Overhead view of a bowl of creamy potato corn chowder with bacon bits and herbs on top.

5 from 1 vote

Creamy Sausage Potato Corn Chowder With Bacon And Jalapeño Kick

This creamy Potato Corn Chowder is packed with summer flavor, thanks to fresh corn cobs simmered right into the broth. Add bacon, potatoes, and a hint of jalapeño for cosy heat in every bite!

Prep Time30

Cook Time1 35

Total Time2 5

Course: main course soup

Cuisine: American

Servings: people

Calories: 600kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

3 ears of fresh corn husked and cleaned
4 cups heavy whipping cream
2 cups chicken broth or stock
4 garlic cloves minced
10 fresh thyme sprigs
1 bay leaf
1-½ medium onions finely chopped, divided
½ pound hot Italian sausage links
2 teaspoons minced jalapeño peppers with seeds
½ teaspoon ground cumin
3 medium-sized Yukon gold potatoes peeled and cut into ½-inch cubes
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
¼ cup chopped green onions for garnish on top
½ teaspoon red pepper flakes for sprinkling on top
4 Slices of bacon chopped- cooked until brown and crispy - set aside for garnish. Save about 2 Tablespoons of the bacon grease for sautéing.**

Instructions

Remove and discard corncobs and bay leaf. Using an immersion blender, puree the solids. Reserve the broth.
Meanwhile, cook the sausage over medium heat until browned. Cool and cut into ½-inch slices. Set aside.
In a large saucepan, cook jalapeños, cumin, and remaining onions in the bacon fat for 5 minutes. Set aside ½ cup of the corn stock. Add the remaining corn stock, along with potatoes and sausage, to the saucepan. Bring to a boil.
Reduce the heat; cover and cook for 25 minutes, or until the potatoes are tender. Whisk together the 2 tablespoons of flour with the reserved corn stock until smooth. Stir into chowder. Bring to a boil, then cook and stir for 2 minutes or until the mixture has thickened.
Add the corn kernels and cook just until tender, about 5 minutes—season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chopped green onions, red pepper flakes, and bacon bits before serving. Yields 8 servings (2 quarts)
NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Notes

👩🏻‍🍳 Tips

- Use overripe corn for the sweetest flavor - those kernels that are past their prime are perfect for chowder!

- Don't skip making the corn stock from the cobs - this is what gives the chowder its incredible flavor!

- Cook the bacon until extra crispy - it adds the perfect texture when added to the creamy soup.

- Wear gloves when handling jalapeños to protect your hands from the oils.
- If your bacon is extra lean, use 2 Tablespoons of butter for sautéing in step 4.

Nutrition