Roasted Corn and Sausage Soup

Posted by Kaylie on | 0 Comments

Tags: ,


I'm kind of in love with the Roasted Corn and Crab Chowder I posted awhile back. In fact, even without the crab, it is one of the best soups I have ever tasted. So, you can't blame me for adapting it to fulfill every soup need I could ever have!

This version is reminiscent of Zuppa Toscana soup, minus the potatoes and kale. Who needs 'em, anyways?


  • 16 ounce package frozen corn
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 red pepper, coarsely chopped
  • 4 14-ounce cans of chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup all-purpose flour
  • 1/2 cup half-and-half or light cream
  • 16 ounces hot Italian sausage, cooked


  1. Thaw corn and pat dry with paper towels.
  2. Line a cookie sheet with foil and lightly coat with cooking spray. Arrange the corn in a single layer on the cookie sheet and bake in a 450 degree F oven for 20 minutes or until golden brown.
  3. When the corn is done, remove it from the oven and set aside.
  4. In a large pot, add the olive oil, onion, and red pepper. Cook on medium heat for 5-10 minutes or until the onion is nearly tender.
  5. Add the roasted corn, 3 cans of chicken broth, and red pepper flakes to the pot and bring to a boil. Reduce heat and let simmer, uncovered, for 15 minutes.
  6. In a jar (or, in my case, a Blender Bottle!), combine the remaining can of chicken broth and all-purpose flour. Shake well.
  7. Add the flour and broth mixture to the soup and cook for 3 minutes or until slightly thickened and bubbly.
  8. Add in half-and-half or light cream and heat through.
  9. Divide into bowls and add the hot Italian sausage.

Personally, I love the spice of this soup. However, if you are sensitive to spiciness or plan on serving this to kids, I suggest starting with 1/4 teaspoon of red pepper flake and working your way up from there based on taste!

Post your comment


No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments