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.
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INGREDIENTS
Nutrition- 2
- 1tablespoon butter
- 2
- 5 -6
- 1
- 1⁄4
- 1 1⁄2 - 2quarts chicken broth
- 9
- 1teaspoon garlic powder
- 1⁄2teaspoon pepper
- 32ounces frozen corn
- 1quart half-and-half cream
- 3
- 4
- 1 -2teaspoon chicken base (optional)
-
- sliced green onion
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DIRECTIONS
- 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.
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