Sausage Corn Chowder!Posted: December 14, 2010
This is BY FAR by favorite new recipe! I have adapted it from a Taste Of Home recipe, and love, love. love it!!! I’m going to give you the stats to make a whole pot of it…. you could halve it and make a small batch, but let me tell you, the leftovers are amazing!
Sausage Corn Chowder
1 lb turkey sausage (or bulk sage sausage)
1/4 cup onion
1/4 cup celery
I seeded and minced jalapeno
1 clove minced garlic
6 cups water
4 med russet potatoes, in 1/2 inch cubes
4 crushed chicken bouillon cubes
2 cups frozen corn
6 T butter
1/2 cups flour
1/2 t black pepper
3 cups half and half
Cook sausage, onion, celery, jalapeno, and garlic til sausage is no longer pink. Drain.
Add water, potatoes, bouillon. Boil, reduce heat, and simmer for 20 min. Add corn, return to boil, and simmer for 10 more min or until potatoes are tender.
Meanwhile, in a saucepan melt butter, stir in flour and black pepper until smooth. Cook for approximately thirty seconds. Gradually add the half and half. boil and cook for 1-2 min. Stir into pot….. ENJOY!
You could easily use milk instead of half and half…. not sure why you would WANT to, but you know. And, if You’re not feeling adventurous, leave out the jalapeno, but seriously, it’s worth it, besides, you seeded and deveined it…. it’s basically a bell pepper!
But, seriously, this is my latest obsession! I crave this soup!