Corn Chowder is one of my very favorite meals!! On a chilly night, there is just nothing I want more than a big bowl of chowder…while wearing my fuzzy socks, of course! I made this version a Tex-Mex version with Rotel tomatoes and chili powder. Flavorful and comforting. Just what you need to warm up!
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Sausage Tex-Mex Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 1x
Description
Who doesn’t love a big bowl of corn chowder?! It truly is one of my favorite fall/winter meals. This version, gets an extra kick of deliciousness with a Tex-Mex twist!
Ingredients
Scale
- 1 pound sausage (I used an Italian pork sausage)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 onion, chopped
- 2 potatoes, peeled and chopped (the smaller you chop the potatoes, the faster the soup will cook)
- 3 cups of milk
- 1 (10 oz) can of Rotel tomatoes
- 1 (4 oz) can of chopped green chiles
- 1 1/2 tablespoons chili powder
- 1 (14 oz) can cream corn
- 1 cup of fresh or frozen corn
- shredded cheddar cheese to garnish
- chopped cilantro to garnish (optional)
Instructions
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In a large pot over medium-high heat, brown sausage in a drizzle of EVOO. Once sausage is browned and crumbly, add in chopped onion and a pinch of salt and pepper. Saute a minute or two until onions are soft.
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Next, add in chopped potatoes, milk, Rotel, chopped green chiles and cream corn. Simmer 20 minutes (or until potatoes are tender), stirring often.
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Once potatoes are fork tender, stir in fresh or frozen corn and heat through another 5 minutes.
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Ladle soup into bowls and garnish with shredded cheddar and cilantro.
Notes
If you can’t find Rotel tomatoes at your grocery store, substitute with a can of diced tomatoes and then increase your chili powder to 2 tablespoons.
Charmaine Ng | Architecture & Lifestyle Blog says
Looks delicious as always, Shay! Thanks for sharing! ❤️✨
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Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Christy says
Is this one that would do well in the crock pot?
Mix and Match Mama says
I haven’t done it in there, but I would brown the sausage first, add it in there and let it cook. About 30 to 45 minutes before you’re ready to eat, take the lid off and make sure you don’t need to let some of the liquid evaporate and the soup thicken up. If you try it, please let me know how it turns out!
Mackenzie says
I made it in the crock pot. 6 hours on low, then added a tablespoon of corn starch, stirred, and set to high for 20 minutes.
Mix and Match Mama says
Fantastic!!!!
Christy says
Okay, sounds good! I will definitely let you know. 🙂 I am so glad Madeley is feeling better.