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creamy sausage corn chowder - yum!

(2 ratings)
Recipe by
Dana Ramsey
Somewhere in, PA

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.

(2 ratings)
yield 4 to 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For creamy sausage corn chowder - yum!

  • 1 lb
    sausage links, your choice of flavor, sliced
  • 1/2 md
    onion, chopped
  • 2
    celery stalks, chopped
  • 2 md
    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

How To Make creamy sausage corn chowder - yum!

  • 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.

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