Ingredients
Scale
- 1 pound Italian turkey sausage, remove casing
- 1/2 cup red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups chicken broth
- 8 ounces cream cheese, softened
- 16 ounces frozen corn kernels
- 1 pound russet potatoes, diced into 1/4 inch cubes
- Green onions for garnish
Instructions
- Heat a large pot over medium heat. Add the Italian turkey sausage, breaking it apart as it cooks until nicely browned. Add the diced red bell pepper, onion, and garlic and sauté for about 5 minutes, until the vegetables soften.
- Stir in the dried parsley, thyme, salt, black pepper, paprika, and cayenne. Next, pour in the chicken broth, creating a warm base for the soup.
- Add the diced potatoes and frozen corn to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.
- Blend a portion of the soup using an immersion blender to create a smooth and creamy texture. Blend to your desired consistency, then stir in the softened cream cheese until fully incorporated.
Notes
Dice potatoes uniformly for even cooking. Use an immersion blender for easier cleanup. Always garnish with fresh green onions before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, chowder, creamy, sausage, corn, potatoes