Smoked Sausage and Potato Corn Chowder

Submitted by blueguitargirl1985

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 10-12

ingredients

• 2 lbs smoked beef sausage, kielbasa or 2 lbs Polish sausage, sliced
• 1 tablespoon butter
• 2 medium sweet onions, cut in large chunks
• 5 -6 celery ribs, sliced
• 1 large carrot, peeled and sliced
• 1⁄4 cup all-purpose flour
• 1 1⁄2 - 2 quarts chicken broth
• 9 medium potatoes, peeled and cubed
• 1 teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 32 ounces frozen corn
• 1 quart half-and-half cream
• 3 cups sharp cheddar cheese, shredded
• 4 ounces Velveeta cheese, cubed
• 1 -2 teaspoon chicken base (optional)
• salt (to taste)
• sliced green onion

directions

1. In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
2. Add onions to pot, and saute until they begin to soften.
3. Add carrots and celery, and saute for 5 minutes, or until tender.
4. Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off “floury” taste.
5. Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
6. Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don’t overcook, as potatoes will dissolve!).
7. Add sausage back to soup.
8. Add Corn, half and half, and cheeses.
9. Simmer until hot, and all cheeses are melted, and combined.
10. 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.
11. Garnish with green onions, and serve with crusty bread.

Reviews

[adopt a greyhound]

Made this for 4 and had to add more garlic, salt and pepper but was good for a cool fall day. I like a thick chowder so used half the broth and should have added more flour to thicken.