Country Sausage, Corn and Potato Chowder

Name: Country Sausage, Corn and Potato Chowder
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8-10
Cuisine: American
Ingredients: 1 lb country style sausage, browned and crumbled (i use bob evans in a "tube"); 1 small onion, chopped; 2 pkg (2.75 ounces each) country sausage gravy mix (i use pioneer brand, but any sausage gravy mix will work); 4 c half and half; 3 1/2 - 4 c whole milk; 1 pkg (12 ounces) frozen corn, thawed (or 3 ears fresh corn, cooked and cut off the cob); 1 pkg (4.2 ounces) dehydrated shredded potatoes (rehydrated) (i use hungry jack in a small "milk carton" found in the instant mashed potato section of your grocery store); 1/4 c diced roasted red peppers; 1 tsp dried parsley flakes

By Susan Bickta
@souxie

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.

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

8-10

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb

country style sausage, browned and crumbled (i use bob evans in a "tube")
1 small

onion, chopped
2 pkg

(2.75 ounces each) country sausage gravy mix (i use pioneer brand, but any sausage gravy mix will work)
4 c

half and half
3 1/2 - 4 c

whole milk
1 pkg

(12 ounces) frozen corn, thawed (or 3 ears fresh corn, cooked and cut off the cob)
1 pkg

(4.2 ounces) dehydrated shredded potatoes (rehydrated) (i use hungry jack in a small "milk carton" found in the instant mashed potato section of your grocery store)
1/4 c

diced roasted red peppers
1 tsp

dried parsley flakes
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How to Make Country Sausage, Corn and Potato Chowder

Step-by-Step

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.