Creamy Chicken Sausage and Mushroom Chowder with Couscous and Spinach

This hearty chowder is a far cry from the seafood versions you might know. It’s loaded with savory chicken sausage, meaty mushrooms, fresh spinach and tender Israeli couscous, all in a rich, herbaceous broth. Best of all, it comes together in just about 20 minutes, making it an ideal weeknight dinner.

Crunchy croutons and a bright squeeze of lemon add the perfect finishing touches, balancing the creamy texture with a pop of freshness. Whether you’re looking for a quick lunch or a comforting supper, this chowder delivers big flavor with minimal effort.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating the white parts from the green tops. Thinly slice the mushrooms if they are not pre-sliced.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the scallion whites, sliced mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 1-2 minutes.
3. Stir in 2½ cups water, the veggie stock concentrate and the Israeli couscous. Cover the pot and bring to a boil, then reduce the heat to a low simmer. Cook until the couscous and vegetables are tender, about 5-7 minutes.
4. While the chowder simmers, quarter the lemon. In a small bowl, combine half the cornstarch with 1 tablespoon water and stir until smooth.
5. Once the couscous and vegetables are tender, add the cream sauce base, Italian herb paste, spinach and the cornstarch mixture to the pot. Stir well to combine and cook, stirring occasionally, until the chowder has thickened, about 2-3 minutes more.
6. Divide the chowder between bowls. Top with croutons and the reserved scallion greens. Serve with a squeeze of lemon juice and the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute the Italian chicken sausage with pork or turkey sausage or even a plant-based sausage for a vegetarian option.

How do I store leftovers?

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Can I make this chowder gluten-free?

To make it gluten-free, use gluten-free couscous or rice and ensure the croutons are gluten-free. Also check the stock concentrate and cream sauce base for gluten.