Best Sausage And Sweet Potato Chowder Recipes

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Slow Cooker Potato, Sausage and Sweet Corn Chowder image

Make and share this Slow Cooker Potato, Sausage and Sweet Corn Chowder recipe from Food.com.

Provided by Mebriella

Categories Low Protein

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb ground mild Italian sausage
8 -10 large potatoes, peeled and cut into chunks
1 -1 1/2 cup corn
1/2 red bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 -4 garlic cloves, peeled and minced
1/2 large onion, peeled and diced
1 lime, juice of
fresh cilantro, chopped
5 cups chicken stock (or 5 cups water and 5 chicken bouillon cubes)
1 -1 1/2 cup heavy cream
salt and pepper, as needed

Steps:

Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
Cook on high for about 4 hours or on low for about 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
Check for seasoning - add salt and/or pepper, as needed.
Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

SAUSAGE AND SWEET POTATO CHOWDER

Sausage and Sweet Potato Chowder image

Nice soup for a brisk fall day. I usually use spicy lowfat ground turkey sausage, but if you don't mind the fat (most gets drained off), use regular pork.

Provided by Parsley

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground lean turkey sausage
1 cup chopped onion
1/2 cup chopped celery
2 minced garlic cloves
3 1/2 cups chicken broth
2 large sweet potatoes, peeled and diced
1 cup frozen corn, thawed
1 teaspoon thyme
1/2 teaspoon crushed rosemary
1/4-1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1 cup fat-free half-and-half
1 1/2 tablespoons cornstarch, dissolved into
2 tablespoons milk
1 1/2 cups shredded sharp cheddar cheese

Steps:

In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot.
Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
Add the fat free half and half and stir until heated through.
Mix/shake together the cornstarch and milk; stir into the soup.
When heated through, stir in the cheese, but do not allow to boil.

Nutrition Facts : Calories 271, Fat 11.4, SaturatedFat 6.7, Cholesterol 32.4, Sodium 802.5, Carbohydrate 29.9, Fiber 3.3, Sugar 5.7, Protein 13.9

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