Creamy Sausage Corn Chowder - Yum!

Dana Ramsey

By
@DRamsey

It has been so very cold this Winter in Central Pennsylvania and it is the perfect time for soups and chowders. I enjoy creating new soups and this one sure was a nice change. It warmed us up on a very snowy Saturday.


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Comments:

Serves:

4 to 6

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 lb
sausage links, your choice of flavor, sliced
1/2 medium
onion, chopped
2
celery stalks, chopped
2 medium
carrots, sliced (about 1/2 inch in size)
7
cheddar and onion frozen perogies
32 oz
veggie stock or low sodium chicken broth
2 c
frozen corn
3 Tbsp
butter
1/4 c
all purpose flour
1 1/2 c
fat free half and half
freshly ground pepper to taste

Directions Step-By-Step

1
In a large pan cook the sausage, onion and celery over medium heat until the meat is no longer pink.
2
Add the veggie stock or chicken broth, perogies and carrots. Bring this to a boil then reduce heat to a simmer, do not cover, for 20 to 25 minutes until the perogies are tender. Add the corn and simmer another 10 to 15 minutes.
3
In a small pan melt the butter, stir in the flour and mix until nice and smooth. I used a whisk. Now gradually add the half and half, bring the mixture to a boil and cook for another 1 to 2 minutes stiring constantly until it thickens up. Add this to the soup base. Simmer for a few minutes until it is nice and creamy and all the ingredients have been incorporated. Serve with your favorite bread.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy