Corn Chowder with Smoked Sausage and Butternut Squash

The sun is shining today, but yesterday was definitely a soup day.  I love soup, but can’t bring myself to eat it much during the summer heat.  As soon as the weather starts to cool off, I start making soup.  This is one of my favorites to make early since I can still get fresh corn.  But, it’s great throughout the winter too because it tastes just as fabulous with frozen corn.  This recipe is huge.  Half it if you want.  Freeze part of it for a quick meal another night.  Or, do what I did, and take half of it to some friends – they’ll be grateful, you’ll feel great and it isn’t any more work.  I paired this with Honey French Bread (one loaf for me and one for my friends).  Just use this recipe and omit the cracked black pepper.

Start off by cutting your smoked sausage and browning it in a large soup pot.

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When the sausage just starts to brown, add the butternut squash and cook until the squash just starts to soften around the edges.

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Add stock and corn and then scrape the corn cobs to get all these delicious, flavorful bits into your soup. Good quality, well seasoned stock makes a big difference in soups.  Making your own is simple.  Get my recipe here.

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You could skip the first two steps and just toss all the ingredients into the stock at the same time and simmer until the squash is tender, but you’ll miss the extra flavor that comes from browning the sausage and pan roasting the squash.  Either way, when the squash is tender, mix flour and milk together and add to the soup.  Cook until slightly thickened, taste for seasoning and serve.

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Recipe:

2 pounds smoked sausage

4-5 cups diced butternut squash

4 ears corn

4 cups chicken stock

2 cups milk

2 Tablespoons flour

Salt and Pepper to taste

Cut smoked sausage into half rounds and place in large soup pot over high heat to brown.  When sausage just starts to brown, add diced butternut squash.  While that is cooking, cut corn from the cob. Add stock and corn to the pot with the sausage and squash.  Hold each corn cob over the pot and scrape with a paring knife.  Stir and simmer until squash is tender.

Mix together milk and flour.  Add to soup and cook just until slightly thickened.  Season with salt and pepper to taste.  Serve hot with crusty bread.

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