This dish was a result of my saying “I want to use this ingredient…now what can I do that’s different?” The ingredient in question was Conecuh Hot and Spicy sausage. I love this stuff. It’s so so tasty. Rather than the usual cajun dishes I make with this, I opted for a spicy kick to a favorite savory corn chowder. I’ve made the chowder with chicken or just straight corn and love both. This variation with sausage was delicious as well. I didn’t actually get around to calculating the nutrition info for this one, but it serves 3.
- 8 oz. Conecuh hot and spicy sausage, cut into small chunks
- 1 can creamed corn
- 2 cups whole kernel corn
- 1 tablespoon minced, dried onion
- 1 tablespoon minced garlic
- 1 can rotel tomatoes
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1/2 tsp paprika
- 1/2 cup chicken stock
- 1 tablespoon masa flour
- Add the chicken stock, minced garlic and onion to a 3 quart pot and heat to simmering.
- Add the rotel, corn, cream corn, sausage and spices. Bring to simmer and turn heat to medium low. Cook for about ten minutes.
- Take the masa flour and mix it with about a quarter cup of cold water. Stir until no longer lumpy.
- Add to the chowder and stir until well incorporated.
- Simmer until thickened (about 10 minutes).