creamy sausage corn chowder - yum!
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.
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 pound 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 ounces veggie stock or low sodium chicken broth
- 2 cups frozen corn
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 1 1/2 cups fat free half and half
- - freshly ground pepper to taste
How To Make creamy sausage corn chowder - yum!
-
Step 1In a large pan cook the sausage, onion and celery over medium heat until the meat is no longer pink.
-
Step 2Add 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.
-
Step 3In 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.
- 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:
Cream Soups
Category:
Other Soups
Tag:
#Quick & Easy
Ingredient:
Dairy
Culture:
American
Method:
Stove Top
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