Corn & Sausage Chowder

I loved this flavorful corn & sausage chowder.  It was pretty easy to make too.  I reduced the recipe a bit, and it was still huge... we had leftovers for a few days.  I'll re-write the recipe the way I did it, below.  

Corn & Sausage Chowder

adapted from Carlsbad Cravings

1 tablespoon olive oil
1 lb. hot bulk Italian sausage (if using links, remove casings)
1 medium yellow onion chopped
1 cup chopped carrots
2 1/2 cups Yukon gold potatoes peeled and diced into 1/4-1/2” cubes
2-3 cloves garlic minced
red pepper flakes to taste, optional
1/3 cup all-purpose flour
2 14.75 oz. cans cream style corn
2 cups corn fresh or frozen (not thawed) 
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1/2 tsp EACH dried oregano, dried thyme, salt
1/4 teaspoon pepper1

1 bay leaves
4 cups low sodium chicken broth
1 cup half and half, light cream, or heavy cream

1.  Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, and carrots and cook until sausage is cooked through and onions are tender.  Add potatoes, garlic, red pepper (if using) and sauté 30 seconds.

2.  Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).

3.  Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk in chicken broth.
Cover and bring to a boil.  Uncover and reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender, stirring occasionally so the bottom doesn’t burn.

4.  Stir in half and half/cream and heat through. Discard bay leaves. Taste and season salt/pepper to taste if desired.

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