"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 10-18-2021, 09:44 AM   #1
Assistant Cook
Join Date: Oct 2018
Location: Seattle
Posts: 40
Corn Chowder/Sausage

I am trying to cut down on meats esp cured meats. But I like sausage in my corn chowder. Are there some spices I can add like paprika to come close to the taste sausage adds?

MoReese is offline   Reply With Quote
Old 10-18-2021, 09:56 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,419
You should be able to find a recipe for the type of sausage you like. Add the seasonings in that recipe (garlic, sage, etc) to your chowder along with some browned ground meat (pork?). That should approximate the flavor while avoiding cured meat.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-18-2021, 11:25 AM   #3
Wannabe TV Chef
Kaneohegirlinaz's Avatar
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,111
I was thinking maybe some of those planted-based sausages, but then I looked it up on the WWW and they are highly processed
And here my PCP had told me on my last visit to try to switch over to eating vegan and go for stuff like Beyond Meat
"But faux-meat products like Beyond Burger aren't perfect. “They're highly-processed foods and typically are high in sodium, which could be a problem for people with high blood pressure,”
source: Women's Health Magazine
The literal meaning of aloha is "the presence of breath" or "the breath of life." It comes from "Alo," meaning presence, front and face, and "ha," meaning breath.
Aloha is a way of living and treating each other with love and respect.
Kaneohegirlinaz is offline   Reply With Quote
Old 10-18-2021, 11:49 AM   #4
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,743
Send a message via Skype™ to taxlady
How about making your own uncured sausage? Or you might be able to find some available for purchase. The Italian sausages that I buy are just made of ground pork, herbs and spices, and salt. I buy them fresh and often freeze them to cook later.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 10-18-2021, 12:01 PM   #5
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,118
It's easy to make a sausage-like product with ground beef or pork and seasonings. It's not cured but it's tasty. Here's an example:

I like to refrigerate it overnight before using so the flavors can meld. Cook a small patty to check for seasoning before you cook the amount you want to use in your chowder.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-18-2021, 12:32 PM   #6
Sous Chef
GinnyPNW's Avatar
Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 875
It isn't sausage, but a recipe I've used for years is, Smoked Goat Cheddar & White Corn Chowder, Courtesy Lalime's Restaurant, Berkeley, CA. I think I got a copy at a Pampered Chef's party, many moons ago. I did a quick www search and found a copy online, scroll down on this link: ANGEL OF DEATH CHEESE SPREAD

It is a good soup! (Ignore what the link is called...just scroll down.)
Romaine Calm and Carrot On
Dogs aren't my whole life, but they do make my life whole!
GinnyPNW is offline   Reply With Quote
Old 10-21-2021, 10:03 AM   #7
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,671
Do you make your chowder with sweet corn, hominy, or peg corn? Traditional Native American corn chowder in Michigan's U.P., is made with hominy. The meats used are typically venison, or pork, sometimes wild rabbit. MoReese, What's your recipe.

Seeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 10-23-2021, 09:10 AM   #8
Assistant Cook
Join Date: Oct 2018
Location: Seattle
Posts: 40
I like to try to make easier meals so I use canned creamed corn, frozen roasted corn, Cream of Celery soup, plant-based sausage, onions, green chili's.
MoReese is offline   Reply With Quote
Old 10-23-2021, 12:49 PM   #9
Sous Chef
Join Date: Jul 2006
Location: Caracas
Posts: 967
I guess it depends very much on what kind of sausage you use. As a broad generalisation, Spanish sausage uses a lot of paprika/pimentón and garlic; Italian sausage, garlic, fennel,maybe peperoncini, maybe basil; British sausages use a lot of sage and thyme; German sausage might use caraway, nutmeg, allspice, bay leaves. It´s just a question of experimenting, I´d say.
karadekoolaid is offline   Reply With Quote
Old 11-23-2021, 03:21 PM   #10
Executive Chef
Join Date: Mar 2008
Posts: 4,127
The ground fennel seed, 2 tsps ground, make all the difference between tomato mushroom sauce, and some old fashioned 90 year old italian grandma spaghetti sauce. It smells just like italian sausages bathed in tomato mushrooms.
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote

corn, sage, sausage

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:50 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.