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.