Creamy corn, potato and sausage chowder

By Birgitta

This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.

Ingredients

• Corn Relish:
• 1 tsp olive oil
• 250 ml fresh corn kernels (or canned)
• 2 green onions, sliced
• 1 tsp finely chopped fresh parsley
• salt, to taste
• Chowder:
• 1 tbsp butter
• 250 ml yellow onion, chopped
• 500 ml potatoes, chopped
• 500 ml vegetable broth
• 500 ml corn kernels
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 6-7 cranks of freshly ground black pepper
• 500 ml milk (whole or low-fat)
• 60 ml sharp white cheddar cheese, shredded
• 3 tbsp finely chopped fresh parsley, plus extra for garnish
• 1 tsp olive oil
• 150 g sausage, removed from the casing

Details

Servings 4
Adapted from foodblogga.blogspot.com

Preparation

Step 1

To make the relish, heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the corn kernels and green onions, cooking until slightly browned, about 5 minutes. Turn off heat, and add fresh parsley and salt, to taste. Set aside.

In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add loose sausage, and cook until browned and crispy, about 7 minutes. Set aside.

Puree soup in two batches until smooth, and return to the pot over medium-low heat. Stir in cooked sausage and warm until thoroughly heated. Season with salt and freshly ground black pepper, to taste.

Garnish eat serving with a spoonful of corn relish and some extra finely chopped parsley.