Sausage Corn Chowder

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.

Ingredients:

• 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

Directions:

1. Add the chicken stock, minced garlic and onion to a 3 quart pot and heat to simmering.
2. Add the rotel, corn, cream corn, sausage and spices.  Bring to simmer and turn heat to medium low.  Cook for about ten minutes.
3. Take the masa flour and mix it with about a quarter cup of cold water.  Stir until no longer lumpy.
4. Add to the chowder and stir until well incorporated.
5. Simmer until thickened (about 10 minutes).

Printable version.