Smoked Sausage and Potato Corn Chowder

READY IN: 1hr 20mins
SERVES: 10-12




  • 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.