Roasted Garlic, Sausage & Corn Chowder

the Story

This chowder is a nostalgic, comforting recipe that brings back the warmth of family dinners from the 90's. It’s a father-and-son winter favorite, a dish that filled the kitchen with the rich, savory aroma of slow-roasted garlic and smoky sausage. Sweet corn kernels add pops of natural sweetness, while the creamy broth, infused with the mellow, nutty flavor of garlic, wraps every bite in cozy, soul-soothing comfort. Each spoonful is a reminder of childhood winters—hearty meals shared after playing in the cold, hands warmed by bowls of this rich, flavorful chowder. It’s a timeless dish, perfect for cold nights when you’re craving something warm and nostalgic.

the Ingredients

• 16-oz. Sweet Italian Chicken Sausage, ground

• 2 Cans Whole Kernel Corn

• 1 Can Creamed Corn

• 1 Soup Can of Milk

• 1 Cup Heavy Whipping Cream

• 2 Tablespoons of Butter

• 1/2 Cup of Low Sodium Chicken Broth (Save another Cup to have on hand)

• Sourdough Bread Bowls

• 1 Head of Garlic

• 1/3 Cup Sliced Green Onions

• 2 Cans of Campbell's Condensed Cream of Chicken Soup

• 1/2 Cup Shredded Swiss Cheese

• 1/4 Teaspoon Hot Pepper Sauce

• 1 Teaspoon Elote Seasoning

  • Or, 1/2 Teaspoon Chili Powder and 1/2 Teaspoon Smoked Paprika

• 1 Tablespoon Worcestershire Sauce

• 1 Teaspoon Onion Salt

• 1 Teaspoon Garlic Powder

• Black Pepper, to taste

• Olive Oil for Baking and Sauteing

the Instructions

• Preheat the oven to 350 Degrees.

• Slice the top off the head of garlic, exposing all the cloves. Peel off any excess wrapping. Place the head on a piece of foil and drizzle Olive Oil (about 3 Tablespoons) over the garlic until all surfaces of garlic are covered. Tightly wrap the foil around the garlic, and place on a baking sheet in the oven. Roast for 50 - 60 minutes. Once cool enough, carefully unwrap the foil from the garlic, and squeeze out the roasted garlic from the cloves onto a cutting board and mash with a knife until the consistency turns into a paste-like spread. Set aside.

• For the bread bowls, cut out a large hole at the top of each bread bowl. Drizzle the bowl with olive oil and place in the oven for 15-20 minutes, or until golden. Set aside.

• In a large skillet, drizzle enough oil for sauteing, and add the sausage, onion salt, black pepper, garlic powder, Worcestershire sauce, and chicken broth. Cook the sausage until browned, stirring to separate the meat. Add the green onions and cook 1 minute, stirring occasionally. Drain and set aside.

• In a large pot, stir in the corn (drained), creamed corn, milk, whipping cream, soup, cheese, butter, roasted garlic, and Elote seasoning. Heat through, stirring occasionally.

• Add the sausage and green onions to the pot and let simmer for a few minutes.

• Spoon the chowder into the soup bowls and enjoy!