Best Sausage Broccoli Chowder Recipes

SAUSAGE BROCCOLI CHOWDER

Sausage Broccoli Chowder image

In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
2 tablespoons butter
3 garlic cloves, minced
2 cups fresh broccoli florets
2 to 3 medium carrots, finely chopped
2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
9 ounces cheese tortellini, cooked and drained
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 quarts half-and-half cream
1/2 cup grated Romano cheese

Steps:

Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside. , In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.

Nutrition Facts : Calories 298 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.

SAUSAGE BROCCOLI CHOWDER

Sausage Broccoli Chowder image

How to make Sausage Broccoli Chowder

Provided by @MakeItYours

Categories Chowders

Number Of Ingredients 10

Ingredients

2 can(s) whole kernel corn
2 can(s) cream of broccoli soup
1 pound(s) broccoli, chopped
28 ounce(s) chicken broth
1 pound(s) new red potatoes, peeled, cubed
1 - red pepper, chopped
1 - chopped onion
2 - celery stalks, sliced
1/2 pound(s) polish sausage
1 cup(s) cream

Steps:

Drain corn, reserve liquid.
In dutch oven, over med heat, brown sausage, remove/drain.
In drippings saute celery, onion, red pepper for 3 minutes.
Add corn liquid, potatoes, broth and bring to a boil, simmering for 5 minutes.
Add broccoli, simmer.
Blend soup with cream, stir into soup, do not boil.
Serve with fresh bread and butter.

SAUSAGE BROCCOLI CHOWDER

Sausage Broccoli Chowder image

Number Of Ingredients 15

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
2 cups broccoli florets
2 to 3 carrots, diced
2 (14 1/2-ounce) cans chicken broth
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
9 ounces cheese tortellini, cooked and drained
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 quarts light half and half
1/2 cup grated Romano cheese

Steps:

In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain set aside. In the same skillet, sauté onion, garlic and mushrooms in butter until tender set aside. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme heat through. Stir in cream and Romano cheese heat through.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves