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Creamy Chicken Sausage Vegetable Chowder | Can't Stay Out of the Kitchen | this delicious #chowder is made with #ChickenSausage instead of pork. It's rich, creamy, chocked full of veggies and totally satisfying as a main dish meal. #corn #asparagus #chicken #soup #CreamyChickenSausageVegetableChowder #GlutenFree

Creamy Chicken Sausage Vegetable Chowder

Teresa Ambra
Creamy Chicken Sausage Vegetable Chowder is chocked full of meat and veggies. It's a hearty, gluten free soup that's a "meat and potatoes" recipe but in soup form. This delicious chowder is a terrific one-dish meal to warm you up on cold, winter nights. It's made with chicken sausage so it has a little pop to the recipe without being overwhelming. Our company loved this chowder!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 15
Calories 292 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 spatula
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • 1 soup ladle

Ingredients
  

  • 1 lb. Aidell's chicken sausage sliced 1/8-inch thick or chopped (see note below)
  • 1 1/2 cups potatoes diced, peeled
  • 12 oz. bag mixed vegetables frozen
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup frozen asparagus spears cut in thirds
  • 2 ribs celery diced (I added about ½ cup celery leaves)
  • 1 cup onion chopped
  • 4 cups chicken broth
  • 1/4 cup unsalted butter
  • 4 cups half-and-half
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried marjoram
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1 tsp. dried sage leaves
  • 2 cups sharp cheddar cheese shredded

Instructions
 

  • Put butter into a large Dutch oven.
  • Add chicken sausage (if not previously grilled), onion and celery and cook about 5-7 minutes, or until sausage is cooked through.
  • Add chicken broth until fully incorporated.
  • Add potatoes, mixed vegetables, corn, green beans and asparagus.
  • Stir in seasonings.
  • Cover with lid.
  • Bring to a boil and cook over medium heat until vegetables are tender, about 5-8 minutes.
  • Add half-and-half slowly until incorporated.
  • Allow mixture to thicken and heat through.
  • Stir in cheddar cheese and cook until cheese is melted.
  • Ladle into soup bowls.
  • Sprinkle with additional cheese, for garnish.
  • If desired, sprinkle with parsley, thyme, sage or thyme leaves.

Notes

NOTE: The chowder will thicken the longer it is left out or if refrigerated. You may need to add additional chicken broth or water to bring to desired consistency.
 
NOTE: I grilled the chicken sausage so it was already cooked.
 
NOTE: If you pre-grill the sausage, add in with vegetables (not onion and celery).
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 292kcalCarbohydrates: 17gProtein: 13gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 68mgSodium: 827mgPotassium: 363mgFiber: 3gSugar: 4gVitamin A: 1942IUVitamin C: 11mgCalcium: 220mgIron: 2mg
Keyword asparagus, carrots, cheese, chicken, chicken soup, corn, gluten free, green beans, main dish, potatoes, soup
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