Rustic Corn & Sausage Tomato Chowder is a warm, hearty trencher of repletion 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 tousle of flavors.

The dish is a vibrant mosaic of colors: the unexceptionable 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 widow 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 well-turned by the fragrance of garlic.

The chowder is a repast 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 wiring of the chowder, their velvety texture elevating the unshortened dish.

While sumptuous unbearable to stand vacated as a main course, the chowder is versatile. It pairs well with a well-done garden salad, a loaf of crusty bread, or plane a glass of white wine or a light beer.

Rustic Corn & Sausage Tomato Chowder is an wits 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 tomfool summer evening, this chowder offers the kind of soul-warming repletion that makes any day better.

Rustic Corn & Sausage Tomato Chowder

5 from 1 vote

Cuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour

Rustic Corn & Sausage Tomato Chowder is a warm, hearty trencher of repletion that combines the richness of sausage with the sweetness of corn and the robust flavors of San Marzano tomatoes.

Ingredients

• 1 pound 1 andouille sausage

• 2 cups 2 corn kernels

• 1 large 1 onion, diced

• 2 cloves 2 garlic, minced

• 1 large 1 carrot, diced

• 1 stalk 1 celery, diced

• 2 large 2 russet potatoes, diced

• 28 ounces 28 (1 can) San Marzano tomatoes

• 3 cups 3 chicken goop

• 1/2 cup 1/2 heavy cream

• 2 tablespoons 2 extra virgin olive oil

• salt and ground woebegone pepper to taste

Equipment

• Dutch ovenBuy here
• Slotted spoonBuy here
• Chef’s knifeBuy here

Directions

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sausage and melt until browned, well-nigh 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, well-nigh 5 minutes.
• Add the diced potatoes to the pot with the onions and garlic. Pour in the yellow broth. Bring the mixture to a simmer and melt until the potatoes uncork to soften, well-nigh 10 minutes.
• Stir in the tomatoes (with their juice) and corn kernels. Bring the soup when to a simmer. Simmer for 10 increasingly minutes.
• Return the cooked sausage to the pot. Stir in the heavy surf 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.