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Creamy Butternut Squash Chowder with Italian Turkey Sausage, Corn, and White Cheddar Recipe

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4 from 13 reviews

This comforting Butternut Squash Chowder features tender butternut squash, savory Italian turkey sausage, and sweet corn all melded together in a creamy white cheddar broth. Perfect for cozy fall days, this hearty chowder combines wholesome ingredients with warming spices, finished with a smooth, cheesy touch.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Meat and Dairy

  • 1 pound fresh Italian turkey sausage, casings removed
  • 1 tablespoon butter
  • 1/2 cup heavy cream (or 1/2 cup sour cream or 4 ounces cream cheese)
  • 1 cup white cheddar cheese, shredded (optional)

Produce and Herbs

  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped sage
  • 4 cups butternut squash, cut into 1 inch cubes
  • 2 cups corn (fresh or frozen)

Pantry

  • 1 tablespoon oil
  • 1 teaspoon red pepper flakes (optional)
  • 1/4 cup flour (gluten-free if desired)
  • 4 cups vegetable broth or chicken broth
  • Salt and pepper to taste

Instructions

  1. Cook the Sausage: Heat the oil in a large saucepan over medium-high heat. Add the Italian turkey sausage, breaking it apart with a spoon as it cooks until browned and cooked through. Remove the sausage from the pan and set aside.
  2. Sauté Onion: In the same pan, add butter and let it melt. Add the diced onion and cook until tender and translucent, about 5 minutes.
  3. Add Garlic and Spices: Stir in the chopped garlic, chopped sage, and red pepper flakes if using. Cook for about a minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the aromatic mixture and stir well to combine. Cook the flour for about 1 minute to remove the raw taste, stirring constantly.
  5. Add Broth and Squash: Gradually pour in the vegetable or chicken broth while stirring to prevent lumps. Add the cubed butternut squash and the cooked turkey sausage back into the pan. Bring the mixture to a boil, then reduce heat to a simmer.
  6. Simmer Chowder: Let the chowder simmer gently until the butternut squash is tender when pierced with a fork, about 20 minutes.
  7. Finish with Cream and Cheese: Remove the pan from heat. Stir in the heavy cream (or sour cream/cream cheese) and shredded white cheddar cheese. Allow the cheese to melt into the chowder, stirring occasionally.
  8. Add Corn and Season: Mix in the corn, stirring to combine. Season the chowder with salt and pepper to taste. Serve warm and enjoy your hearty fall chowder!

Notes

  • For a gluten-free version, use gluten-free flour or a cornstarch slurry instead of regular flour.
  • You can substitute heavy cream with sour cream or cream cheese for different creamy textures.
  • Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
  • Use fresh or frozen corn depending on availability.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-butternut-squash-chowder-with-italian-turkey-sausage-corn-and-white-cheddar-recipe/