My family loves country style sausage and creamy thick chowders, so I decided to make this tasty sausage chowder..... the best of both worlds. The flavor is enhanced by using country sausage gravy mix which also serves as a thickening agent. The corn adds sweetness and crunch, the shredded potatoes add texture and the roasted red peppers add color. The finished dish is a thick, creamy and satisfying chowder.
Place a 4-5 quart Dutch oven over medium high heat. Crumble the sausage into the Dutch oven and cook for 10-12 minutes, breaking meat up with a spoon as you go, until browned.
Add the onion, mix well and cook another 3-4 minutes.
Meanwhile, in a large bowl, combine the gravy mix and the half and half. Mix well with a wire whisk. Add to the meat mixture and mix well. Stir often until thickened and add 2 cups of the whole milk. Cook until heated thru.
Add the corn, potatoes, roasted red pepper and dried parsley flakes. Mix well. Cook until thickened and add the remaining 1 1/2 to 2 cups of whole milk. Mix well.
Bring to a simmer, stirring constantly to prevent sticking.
Serve with a dollop of sour cream and some chowder crackers on the side.
PLEASE NOTE: you may have to adjust amounts of shredded potatoes and liquid to make this chowder to your desired consistency ..... I, personally, love really thick chowders ....... but, adjustments can easily be made. Either way ..... it's delicious and satisfying.