Gluten Free Living – 2014

Sausage, Potato and Corn Chowder is so delicious. It’s also a tasty and gluten free way to use up lots of garden veggies. This delicious chowder contains sausage, a batch of my Fried Potatoes, sauteed veggies like bell peppers, onions and mushrooms, corn, and a few dynamite seasonings that set the whole thing off.

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It’s hearty and satisfying, especially this time of the year when the weather has been cold for so long. While I whipped this soup up in a large pot, there’s no reason that you can’t just as easily place the ingredients in a crockpot and heat for a few hours that way, as well.

This was another of those recipes that arose out of necessity. I had lots of sausage, potatoes, and veggies leftover after making up all the Breakfast Burrito recipes a few weeks ago, so I decided to use some of the ingredients and make up this delicious chowder.

While I provide the measurements of what I used, you may find it easier to use those merely as a guide and add the veggies in the amounts you desire. The key is making sure you season the potatoes as you cook them. Without those additional seasonings the soup will not be as tasty. See my Fried Potatoes recipe for what I use and how I fry them.

This soup turned out really filling and wonderful to the taste buds. Using rubbed sage, parsley and thyme as the main seasonings really brought out a rich flavor to this soup that we really enjoyed. If you’re looking for a savory and tasty chowder to make during the dog days of winter, then consider making up a batch of Sausage, Potato and Corn Chowder at your next opportunity. While I used gluten free flour as a thickening agent, you substitute all-purpose flour if you don’t have gluten intolerance. Add a cup of hot cocoa and enjoy!

Sausage, Potato and Corn Chowder is a delicious gluten free soup recipe.

This soup is stick-t0-the-ribs good. 🙂

Each bite is filled with sausage, potatoes and corn.

Here’s what I did.

These are the ingredients I used (but not in these amounts!)

Here I placed cooked sausage, fried potatoes, sauteed veggies and frozen corn in my large sauce pot.

I added a half gallon of half-and-half cream.

Stir in the seasonings. I used salt, pepper, rubbed (not ground) sage, thyme and parsley.

After all the ingredients had heated, I added a cup of Bob’s Red Mill gluten free all-purpose flour stirred with enough water to make a thin paste. Stir flour into soup to thicken.

While I made Sausage, Potato, and Corn Chowder in a large stock pot, you can just as easily heat these ingredients in the crockpot for a couple of hours until the mixture is heated through.

Sausage, Potato and Corn Chowder is hearty and filling.

Sausage, Potato and Corn Chowder is a great soup to make on cold winter nights when you really want something hot. Add a cup of hot cocoa and enjoy! 

We loved the seasonings used in this soup. They really added a delicate, savory blend to it.

Here’s the recipe.

SAUSAGE, POTATO AND CORN CHOWDER

(My own concoction)

Sausage, Potato and Corn Chowder

Teresa Ambra

Sausage, Potato and Corn Chowder is a savory and scrumptious soup recipe that's completely mouthwatering. This fantastic gluten free soup recipe includes sausage, fried potatoes, sauteed veggies, corn and cream, seasoned with rubbed sage and thyme. It's terrific on cold, winter nights when you want a stick-to-the-ribs dinner. If you want delicious, this soup is it!

No ratings yet

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine American

Servings 12

Calories 541 kcal

Equipment

• 2 skillets with lids
• 1 spatula
• 1 hamburger chopper
• 1 crockpot or stock pot, depending on method of cooking
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 2 cups mild pork sausage cooked and drained (or Italian sausage)
• 2 cups seasoned Fried Potatoes (see note below)
• 1/4 cup onions diced (see note below)
• 1/8 cup red bell peppers diced (see note below)
• 1/8 cup green bell peppers diced (see note below)
• 1/8 cup orange bell peppers diced (see note below)
• 1/8 cup yellow bell peppers diced (see note below)
• 1/4 cup mushrooms sliced (see note below)
• 2 tbsp. butter divided use
• 24 oz. frozen corn
• 1/2 gallon half-and-half
• 1 tbsp. dried parsley
• 1 tsp. rubbed sage not ground
• 1 tsp. dried rosemary
• 1 tsp. salt
• 3/4 tsp. ground black pepper
• 1 cup gluten free all-purpose flour or use regular flour
• water as needed

Instructions

 

• Saute sausage in skillet; use a hamburger chopper to break the meat up into small pieces.
• Drain any grease; transfer cooked sausage to crockpot.
• Remove skillet from burner; clean out skillet with paper towels.
• Add one tablespoon of butter to skillet and heat over low to medium heat.
• Add bell peppers, onions and mushrooms and saute about 5 minutes.
• Transfer vegetables to crockpot.
• Meanwhile in another skillet, melt remaining tablespoon of butter.
• Add potatoes.
• Sprinkle with parsley, sage, rosemary, salt and pepper.
• Cook potatoes over low to medium heat turning every five minutes or so until potatoes are fork tender--approximately 20-30 minutes.
• Cover potatoes with lid while cooking.
• Transfer potatoes to crockpot.
• Add corn and half-and-half.
• Heat on low heat for about two to three hours.
• Alternative method: place everything but flour and water in a stock pot and heat over medium heat until heated through – maybe 30 minutes or so.
• Mix flour with enough water to make a thin paste.
• Stir into soup to thicken.
• Allow to heat in crockpot about 10 minutes or in stock pot about 5 minutes to thicken soup.
• Ladle soup into bowls to serve.

Notes

NOTE: This mixture can be placed in a crockpot and heated on high for a few hours. Then stir in flour/water mixture to thicken chowder. Or, cook on the stove top for about 20-30 minutes, until heated through.

 

NOTE: For Sauteed vegetable mixture: Sauté approximately 1/8 cup each of diced red, orange, yellow and green bell peppers, ¼ cup diced onions, and ¼ cup sliced mushrooms in a tablespoon or two of butter until fork tender—about 5-10 minutes.

 

NOTE: For seasoned potatoes: fry diced potatoes in tablespoon of butter with a sprinkling each of parsley, chives, garlic salt, pepper, dill weed and paprika. Fry potatoes covered with lid approximately 20-30 minutes. Turn potatoes over with spatula every five minutes to prevent sticking. Check out recipe here.

 

NOTE:  Plan ahead! Time required assumes all the ingredients have been pre-cooked.

 

NOTE: You can substitute Italian sausage for regular sausage in the recipe.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 541kcalCarbohydrates: 41gProtein: 15gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 88mgSodium: 713mgPotassium: 708mgFiber: 5gSugar: 7gVitamin A: 819IUVitamin C: 19mgCalcium: 214mgIron: 2mg

Keyword corn, gluten free, main dish, potatoes, sausage, soup

Tried this recipe?Let us know how it was!

Each mouthful of this chowder is succulent and delicious.

Serve Sausage, Potato and Corn Chowder with gluten free crackers or bread, or a side salad like Kiwi-Strawberry Spinach Salad. Yum.

Sausage, Potato and Corn Chowder is perfect comfort food on cold winter nights.

You may also enjoy these delicious recipes!

Sausage Potato Chowder

Gnocchi, Sausage and Spinach Soup

Firehouse Sausage Chili

Sausage, Potato and Corn Chowder

Teresa Ambra

Sausage, Potato and Corn Chowder is a savory and scrumptious soup recipe that's completely mouthwatering. This fantastic gluten free soup recipe includes sausage, fried potatoes, sauteed veggies, corn and cream, seasoned with rubbed sage and thyme. It's terrific on cold, winter nights when you want a stick-to-the-ribs dinner. If you want delicious, this soup is it!

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine American

Servings 12

Calories 541 kcal

Equipment

• 2 skillets with lids
• 1 spatula
• 1 hamburger chopper
• 1 crockpot or stock pot, depending on method of cooking
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 2 cups mild pork sausage cooked and drained (or Italian sausage)
• 2 cups seasoned Fried Potatoes (see note below)
• 1/4 cup onions diced (see note below)
• 1/8 cup red bell peppers diced (see note below)
• 1/8 cup green bell peppers diced (see note below)
• 1/8 cup orange bell peppers diced (see note below)
• 1/8 cup yellow bell peppers diced (see note below)
• 1/4 cup mushrooms sliced (see note below)
• 2 tbsp. butter divided use
• 24 oz. frozen corn
• 1/2 gallon half-and-half
• 1 tbsp. dried parsley
• 1 tsp. rubbed sage not ground
• 1 tsp. dried rosemary
• 1 tsp. salt
• 3/4 tsp. ground black pepper
• 1 cup gluten free all-purpose flour or use regular flour
• water as needed

Instructions

 

• Saute sausage in skillet; use a hamburger chopper to break the meat up into small pieces.
• Drain any grease; transfer cooked sausage to crockpot.
• Remove skillet from burner; clean out skillet with paper towels.
• Add one tablespoon of butter to skillet and heat over low to medium heat.
• Add bell peppers, onions and mushrooms and saute about 5 minutes.
• Transfer vegetables to crockpot.
• Meanwhile in another skillet, melt remaining tablespoon of butter.
• Add potatoes.
• Sprinkle with parsley, sage, rosemary, salt and pepper.
• Cook potatoes over low to medium heat turning every five minutes or so until potatoes are fork tender–approximately 20-30 minutes.
• Cover potatoes with lid while cooking.
• Transfer potatoes to crockpot.
• Add corn and half-and-half.
• Heat on low heat for about two to three hours.
• Alternative method: place everything but flour and water in a stock pot and heat over medium heat until heated through – maybe 30 minutes or so.
• Mix flour with enough water to make a thin paste.
• Stir into soup to thicken.
• Allow to heat in crockpot about 10 minutes or in stock pot about 5 minutes to thicken soup.
• Ladle soup into bowls to serve.

Notes

NOTE: This mixture can be placed in a crockpot and heated on high for a few hours. Then stir in flour/water mixture to thicken chowder. Or, cook on the stove top for about 20-30 minutes, until heated through.

 

NOTE: For Sauteed vegetable mixture: Sauté approximately 1/8 cup each of diced red, orange, yellow and green bell peppers, ¼ cup diced onions, and ¼ cup sliced mushrooms in a tablespoon or two of butter until fork tender—about 5-10 minutes.

 

NOTE: For seasoned potatoes: fry diced potatoes in tablespoon of butter with a sprinkling each of parsley, chives, garlic salt, pepper, dill weed and paprika. Fry potatoes covered with lid approximately 20-30 minutes. Turn potatoes over with spatula every five minutes to prevent sticking. Check out recipe here.

 

NOTE:  Plan ahead! Time required assumes all the ingredients have been pre-cooked.

 

NOTE: You can substitute Italian sausage for regular sausage in the recipe.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 541kcalCarbohydrates: 41gProtein: 15gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 88mgSodium: 713mgPotassium: 708mgFiber: 5gSugar: 7gVitamin A: 819IUVitamin C: 19mgCalcium: 214mgIron: 2mg

Keyword corn, gluten free, main dish, potatoes, sausage, soup

Tried this recipe?Let us know how it was!