Rustic Corn & Sausage Tomato Chowder is a warm, hearty bowl of comfort that combines the richness of sausage with the sweetness of corn and the robust flavors of San Marzano tomatoes. It’s a chowder that celebrates the essence of rustic cooking, where each ingredient stands out yet contributes to a harmonious blend of flavors.
The dish is a vibrant mosaic of colors: the bright yellow of corn kernels, the deep red of San Marzano tomatoes, and the earthy tones of sausage, carrots, and potatoes. Each spoonful is a delightful mix of textures and hues, garnished with freshly chopped parsley or perhaps a sprinkle of grated cheese for added flair.
Upon tasting, the first notes to hit the palate are the sweet and slightly spicy elements from the sausage. This is quickly complemented by the natural sweetness of corn and the richer, deeper tones of the San Marzano tomatoes. The mirepoix of carrots, celery, and onions adds a foundational aroma, subtly balanced by the fragrance of garlic.
The chowder is a feast of textures. The sausage is meaty and satisfying, the corn adds a pleasing crunch, and the potatoes lend the dish a creamy, comforting thickness. Meanwhile, the San Marzano tomatoes melt into the base of the chowder, their velvety texture elevating the entire dish.
While sumptuous enough to stand alone as a main course, the chowder is versatile. It pairs well with a crisp garden salad, a loaf of crusty bread, or even a glass of white wine or a light beer.
Rustic Corn & Sausage Tomato Chowder is an experience that invites you to savor every bite, appreciating how simple ingredients can come together to create something truly extraordinary. Whether it’s the middle of winter or a cool summer evening, this chowder offers the kind of soul-warming comfort that makes any day better.
Rustic Corn and Sausage Tomato Chowder
6
servings10
minutes50
minutes1
hourRustic Corn & Sausage Tomato Chowder is a warm, hearty bowl of comfort that combines the richness of sausage with the sweetness of corn and the robust flavors of San Marzano tomatoes.
Keeps the screen of your device on while you cook
Ingredients
1 pound andouille sausage
2 cups corn kernels
1 large onion, diced
2 cloves garlic, minced
1 large carrot, diced
1 stalk celery, diced
2 large russet potatoes, diced
28 ounces (1 can) San Marzano tomatoes
3 cups chicken broth
1/2 cup heavy cream
2 tablespoons extra virgin olive oil
salt and ground black pepper to taste
Directions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook until browned, about 7 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Add the onion, carrot, celery, and garlic. Sauté until the onion is translucent, about 5 minutes.
- Add the diced potatoes to the pot with the onions and garlic. Pour in the chicken broth. Bring the mixture to a simmer and cook until the potatoes begin to soften, about 10 minutes.
- Stir in the tomatoes (with their juice) and corn kernels. Bring the soup back to a simmer. Simmer for 10 more minutes.
- Return the cooked sausage to the pot. Stir in the heavy cream and season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes.
- Ladle the chowder into bowls. Serve with loaf bread.
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