SAUSAGE CORN CHOWDER
This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
Nutrition Facts :
COUNTRY SAUSAGE, CORN AND POTATO CHOWDER
My family loves country style sausage and creamy thick chowders, so I decided to make this tasty sausage chowder..... the best of both worlds. The flavor is enhanced by using country sausage gravy mix which also serves as a thickening agent. The corn adds sweetness and crunch, the shredded potatoes add texture and the roasted...
Provided by Susan Bickta
Categories Cream Soups
Time 35m
Number Of Ingredients 9
Steps:
- 1. Place a 4-5 quart Dutch oven over medium high heat. Crumble the sausage into the Dutch oven and cook for 10-12 minutes, breaking meat up with a spoon as you go, until browned.
- 2. Add the onion, mix well and cook another 3-4 minutes.
- 3. Meanwhile, in a large bowl, combine the gravy mix and the half and half. Mix well with a wire whisk. Add to the meat mixture and mix well. Stir often until thickened and add 2 cups of the whole milk. Cook until heated thru.
- 4. Add the corn, potatoes, roasted red pepper and dried parsley flakes. Mix well. Cook until thickened and add the remaining 1 1/2 to 2 cups of whole milk. Mix well.
- 5. Bring to a simmer, stirring constantly to prevent sticking.
- 6. Serve with a dollop of sour cream and some chowder crackers on the side.
- 7. PLEASE NOTE: you may have to adjust amounts of shredded potatoes and liquid to make this chowder to your desired consistency ..... I, personally, love really thick chowders ....... but, adjustments can easily be made. Either way ..... it's delicious and satisfying.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
SMOKED SAUSAGE AND POTATO CORN CHOWDER
The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.
Provided by blueguitargirl1985
Categories Chowders
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
- Add onions to pot, and saute until they begin to soften.
- Add carrots and celery, and saute for 5 minutes, or until tender.
- Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
- Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
- Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
- Add sausage back to soup.
- Add Corn, half and half, and cheeses.
- Simmer until hot, and all cheeses are melted, and combined.
- Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
- Garnish with green onions, and serve with crusty bread.
SAUSAGE CHOWDER
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.
Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
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