Bob EvansĀ® Sausage Corn Chowder

Bob Evans® Sausage Corn Chowder

17 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Bob Evans®

“The addition of sausage makes this hearty corn chowder a meal in itself.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.

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Reviews (17)

Rate This Recipe
Mama Jena
14

Mama Jena

This is great. I make a couple of changes, but stay pretty true to it. I add a can (or two) more creamed corn and reduce the milk, and I skip the flour altogether. I use whatever light sausage is available at the store, or turkey sausage if I can get it. I also don't bother with the scallions, but that's just because the chowder smells so good that I don't want to wait the 30 seconds to cut some up. :)

NeverMeasureChef
9

NeverMeasureChef

I really liked this soup, although next time we make it, I will do a few things differently. Next time, I will add at least a cup of frozen corn in addition to the two cans of sweet cream style corn. Also, I used skim milk and it turn out just fine; I think it might have been pretty heavy with whole milk as the recipe called for. I used sweet Turkey sausage which as very good and possibly lower fat/less calories than the bob evans sausage. Finally, I served the soup with shredded cheddar cheese on it and it was very good. I think next time it will be great with more corn.

sugarbits
8

sugarbits

Good Soup. I had to make a few changes to get more flavor! I added 1/4 t. red pepper flakes, 1 t. cumin, 1 t. Garlic powder, 1/4 t. salt, and 1/2 t. Black pepper.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 729 cal
  • 36%
  • Fat
  • 39.6 g
  • 61%
  • Carbs
  • 64.2 g
  • 21%
  • Protein
  • 25.9 g
  • 52%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 2303 mg
  • 92%

Based on a 2,000 calorie diet

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