This easy corn chowder recipe can be made quickly, right on the stovetop. It’s the perfect soup to warm you up on a cold winter day.

As a mother of three little ones, it’s important to me that they eat vegetables each day. Important, but not always easy. I’m not ashamed to admit that when an opportunity presents itself to hide some extra veggies in a meal, I’m all over it. My family has been a big fan of this soup for several years now, but this time I decided to add in some cauliflower rice and see if anybody noticed….they didn’t!

How to Make Sausage Corn Chowder with Hidden Vegetables

• Start by browning your ground sausage, onion & olive oil in a large pot on your stovetop.
• While your meat is browning, peel and dice your potatoes, steam your cauliflower rice in the microwave (following the steaming instructions on the package) and shred your cheese.
• Once meat is browned and cauliflower is steamed, you’re ready to hide those veggies!
• Dump your cauliflower rice directly from the bag into the pot on the stove.

• Mix the sausage and cauliflower together and continue cooking over low heat until the mixture is well combined and the moisture is evaporated from the cauliflower.
• Next, add cumin seasoning into mixture and stir well.
• Stir in chicken broth and diced potatoes and bring mixture to a boil. Cover pot, reduce heat to a low boil and cook until potatoes are tender, about 10 minutes.

• Once potatoes are tender (check by poking with a fork), stir in corn and milk and simmer for 5 minutes.
• Last, add in your shredded cheese and stir until cheese melts.
• Season with salt & pepper to taste and serve with additional shredded cheese on top. This chowder is delicious hot off the stove, but it’s even better the next day as leftovers!

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Sausage Corn Chowder

This easy corn chowder recipe can be made quickly, right on the stovetop. It's the perfect soup to warm you up on a cold winter day. 

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1 lb ground sausage
• 1 tbsp olive oil
• 2 tbsp dried onion
• 12 oz cauliflower rice steamable bag
• 1 tsp cumin
• 3 cups chicken broth
• 2 potatoes peeled & diced
• 1 cup corn frozen
• 1 cup milk
• 1 cup cheese shredded

Instructions

1. In a large stovetop pot, brown sausage, onion seasoning and oil. 

   Once browned, add in steamed cauliflower rice, mix well and continue cooking until moisture is evaporated from rice. 

   Stir in cumin. 

   Add chicken broth and diced potatoes and bring to a boil. 

   Cover, reduce heat to a low boil and continue cooking until potatoes are tender, about 10 minutes. 

   Stir in corn and milk and simmer for 5 minutes. 

   Add cheese and stir until it melts. 

   Add salt & pepper to taste and serve with fresh shredded cheese on top.