Chef’s Recipe: Park Heffelfinger’s Memphis Blues Sausage and Corn Chowder

Tuesday, 23 October 2012 | Tags: , , , , ,

For a cookbook on southern home cooking, Park Heffelfinger, an expert on southern cooking himself, was our guest. Co-owner of the Memphis Blues restaurants, Park was so kind as to share one of his signature side dishes.

Cook Time: 50 minutes


2 tbsp butter 
2 chopped smoked pork sausages 
1 chopped yellow onion 
1 chopped red pepper 
2 peeled and diced russett potatoes 
2 chopped ribs celery 
1 16 oz.can creamed corn 
1 16 oz.can corn kernels 
1 Tbsp white flour 
2 tbsp chopped parsley 
2 bay leaves 
Salt and pepper to taste 
1 liter chicken stock 
12 liter whipping cream


Melt butter and sautee all ingredients except stock, cream, salt and pepper, canned corn and creamed corn.

After 10 minutes, add flour and stir for a further 10 min.

Add stock cream and both cans corn. Simmer 12 hour until potatoes are tender.

top of page | | back to posts |
  • Subscribe to the A&K Newsletter