Quick Spicy Sausage Corn Chowder

Ingredients and Weight:

• 2 pounds of ground sausage (e.g., pork or chicken)
• 2 cups of fresh corn kernels (or frozen, thawed)
• 1 cup of heavy cream
• 3 cups of chicken broth
• 1 teaspoon of chili flakes or powder (adjust according to preference)
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 large onion, diced
• 3 tablespoons of butter
• 2 tablespoons of flour (for thickening if desired)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large pot, cook the ground sausage until no longer pink. Use a spoon to break up any large chunks.
2. Add the diced onions and continue cooking until the onions are soft.
3. Pour in the chicken broth and let it come to a boil.
4. Add the corn kernels and chili flakes/powder, salt, and black pepper. Reduce heat to medium-low and let it simmer for 10 minutes.
5. In a small bowl, mix the butter and flour to create a slurry. Add this to the pot and stir well to thicken the chowder (optional).
6. Stir in the heavy cream and let it simmer for another 5 minutes. Adjust seasoning if necessary.
7. Serve hot in bowls with a sprinkle of fresh chopped parsley (optional).

Nutritional Information: (Per serving, assuming 8 total servings)

• Calories: Approx. 500-600 (depending on type of sausage used)
• Fat: 30-40g
• Carbohydrates: 30-40g
• Protein: 25-35g

Dish Characteristics:

• Spicy and creamy, with a rich sausage flavor.
• Corn kernels provide a sweet and crunchy texture.
• Can be adjusted to different levels of spice according to preference.

User Comments:

1. "This dish was so flavorful and spicy, just as described. A great comfort food for a cold winter day."
2. "I love the combination of sausage and corn in this chowder. The chili flakes give it a nice kick."
3. "The texture of the corn was perfect - not too soft, not too hard. The whole family loved it!"

Special Precautions and Tips:

• Adjust the amount of chili flakes or powder according to your preference for spice level.
• Use a good quality sausage for best results (e.g., fresh ground sausage from the butcher section).
• If you want a smoother chowder, you can puree a portion of the corn mixture before adding it back to the pot.