Corn Chowder with Apple Chicken Sausage

3 ½ – 4 C peeled and diced russet potatoes
¼ large sweet yellow onion diced
2 cloves garlic finely chopped
3 huge celery stalks chopped
1 C frozen shoepeg white corn
5 C water2 T oil
2 packets Pho liquid concentrated soup mix packets
½ t dried thyme
½ t good curry powder like Penzeys Curry Now!
½ t coriander powder
½ C heavy cream
1/3 C Italian parsley chopped
¾ C grated extra sharp yellow cheddar cheese
1 ¾ T kosher salt + ½ t black pepper
¼ C all purpose flour mixed with about 1/3 C water and stirred into a paste
1 packet apple sausage sliced and sautéed until browned and hot in a separate pan.


  • In a large Dutch oven bring 2 T olive oil to high heat. Add the chopped onion and celery and sauté until the onion is translucent. About 3-4 minutes. Stirring often. Then add the garlic and stir for about a minute to release oils of the garlic. Add the potatoes. Now add the 5 C water, the 2 Pho’ packets, the thyme, coriander, and curry powder. Stir and then lower heat and simmer soup for 20 minutes, covered.
  • After that time remove lid and add the corn, cream, and about 2 T chopped parsley. Stir until all is hot. Begin to now add the flour roux about 2 T at a time, or in a small steady stream and stir well to begin to thicken the soup. Don’t dump in or it will get lumpy. When thickened, add the cheese and stir until melted.
  • Now comes the tasting. I ended up adding the salt and pepper amounts stated in the recipe. You may need more or less seasoning. Season until all the flavors come alive!
  • Serve topped with the cooked sausage.

©Photo and Recipes by Copyright, Camine Pappas, 2021

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