sausage corn chowder
(1 RATING)
My family loves this soup. We have made it with the sage sausage as well as Italian sausage and both ways are wonderful! One thing we have discovered is that the brand of frozen corn we use makes a difference in the taste and we prefer Birdseye baby bicolor. It seems to have a lot more "corn" flavor. If you want to kick this up a notch (and we usually do!) add a teaspoon (or more) of Chipotle Chili powder. Delish!
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prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 pound bulk sage flavored sausage or the sausage of your choice
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 3 cups water
- 2 - medium potatoes (red) cut into 1/2" cubes
- 2 teaspoons chicken bullion granules
- 1 cup frozen corn
- 3 tablespoons butter
- 1/4 cup flour
- 1/8 teaspoon pepper
- 1 1/2 cups milk
How To Make sausage corn chowder
-
Step 1In a large saucepan, cook the sausage, onion and cellery over medium heat until meat is no longer pink. Drain. Break up the sausage as you go so you don't have large chunks.
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Step 2Stir in the water, potatoes and bullion. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Add corn, simmer 10 minutes longer or until the potatoes are tender.
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Step 3Meanwhile, in a suacepan, melt the butter and stir in the flour and pepper until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened. Stir into the sausage mixture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Cream Soups
Tag:
#Quick & Easy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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