Name: Sausage & Corn Chowder
Yield: 4, 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 2 cups chicken stock; 1/4 cup white wine; 1/4 teaspoon fine sea salt; 2 teaspoons olive oil; 1 teaspoon maple syrup; 1 cup raw pepitas; salt and freshly ground black pepper (to taste); 1 dried bay leaf; 2 garlic cloves (finely minced); 8 oz raw Italian sausage (ideally bulk sausage, but if using links, remove casings first); 1 medium carrot (coarsely chopped); 1 red or green bell pepper or poblano pepper (diced); 2 cups fresh or frozen corn kernels; 12 oz yukon gold potatoes (peeled and cut into 1/2-inch pieces); 2 cups filtered water (plus more as needed); 1/2 teaspoon sherry vinegar (more or less to taste); chopped fresh cilantro (for topping)

Sausage & Corn Chowder

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This hearty corn chowder features flavorful Italian sausage, sweet corn, and tender potatoes in a thick and creamy base, topped with some sweet and salty pepitas for the perfect finishing crunch.

By: Lindsay Landis (via Loveandoliveoil)

Original Publish: Oct 18, 2022

Last Updated: Mar 1, 2026

Yields: 4, 4 servings

Nutrition Facts

564 kcalCalories

20 gProtein

41 gCarbs

37 gFat

Instructions

To make pepitas, preheat oven to 350 degrees F. Toss pepitas with olive oil and maple syrup until evenly coated. Dump onto a parchment-lined baking sheet and spread into an even layer; sprinkle with salt. Bake for 10 minutes, then stir and bake for another 5 to 10 minutes or until seeds are lightly browned and you can hear them crackling. Set aside and let cool. Pepitas can be made ahead of time and, once fully cooled, stored in an airtight container at room temperature.
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add sausage and cook, breaking meat up into small pieces, until cooked through and browned, about 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate and set aside.
Return saucepan to medium heat. Add white wine and deglaze, scraping up any browned bits on the bottom of the pot.
If your sausage was on the dry side, add a splash of olive oil or butter if necessary. Add onion, carrot, and pepper and sauté until softened and starting to brown in spots, about 8 to 10 minutes. Season generously with salt and pepper. Add garlic and cook until fragrant, another minute more.