SAUSAGE CHOWDER
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.
Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
SMOKED SAUSAGE AND POTATO CORN CHOWDER
The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.
Provided by blueguitargirl1985
Categories Chowders
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
- Add onions to pot, and saute until they begin to soften.
- Add carrots and celery, and saute for 5 minutes, or until tender.
- Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
- Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
- Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
- Add sausage back to soup.
- Add Corn, half and half, and cheeses.
- Simmer until hot, and all cheeses are melted, and combined.
- Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
- Garnish with green onions, and serve with crusty bread.
POTATO SAUSAGE CHOWDER
Get your big stew pot out and make some of this for a snappy cold night! This is comfort food at its finest and has been known to make people go off their diets! Tee hee, make it your own..there is plenty of room for adjustments with this one! Here are the basics:
Provided by Caryn Dalton
Categories Chowders
Time 45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Slice link sausage in half, then in half again and lay slices on foil lined broiler sheet. Broil about 10 inches away from heat until Links get slightly charred. Turn and broil once more until side 2 is lightly charred. Remove from oven. DON'T LEAVE IN THE OVEN WHILE DOING POTATOES CAUSE THE SAUSAGE WILL SHRIVEL UP! Umm -- don't ask me how I know that.
- Wash and cut up your small onion (don't peel it). Add the onion, bay leaves and tarragon to either some cheesecloth or an old worn out rag tied with some string to contain the herbs and onion. Throw this in the big pot.
- Meanwhile, cube about 3 pounds skin on (about 8-10 big) potatoes into small cubes, about the size of marbles or make 'em bigger if you like them that way. Smaller cubes means the chowder gets done faster. Thinly slice about 1 pound of potatoes, skin on. Reserve the sliced potatoes. Put the cubed potatoes in the pot and cover with water by 1 inch or so. Add the 1 tsp of chicken buillon. Cook, on high in your BIG pot so you don't have to worry about the potato foam until you get a good boil and then turn down heat to med-high. Continue to boil 25 minutes or longer depending on how big you cubed your potatoes. You want your potatoes soft enough that they are mashable but not so soft that they begin to lose their shape! Stir often to make sure nothing sticks to the bottom of the pot.
- Meanwhile, with scissors, cut those slices of sausage into little chunks. Reserve.
- Stir fry your onion and 3 pepper blend till the onion is no longer opaque. You do not want to cook until the peppers lose their vibrant colors. Reserve.
- After you have been boiling your cubed potatoes about 20 minutes, go ahead and add the sliced potatotes. Boil another 5-10 minutes. At this point, if you didn't add too much water to begin with you should be running out of water and needing to stir more often. If you did add too much water to begin with, then just remove some liquid until you only have about 2 cups left in the pot with the potatoes. This is the time to remove your bouquet garni (the cheesecloth or rag filled with the onion and herbs) add your chicken broth and turn that heat down to medium. Also, go ahead and add the rest of the spices, the sausage you cut up and reserved and the veggies you just stir fried. Simmer, uncovered for about 10-15 minutes on medium heat. Your chowder should not be boiling. Stir often.
- In a large saucepan, whisk together the cold milk and the flour. Simmer, whisking frequently. Add the butter and melt completely, still stirring frequently. After butter has melted, SLOWLY pour the milk mixture into the big pot with the rest of the ingredients, stirring constantly to incorporate. Simmer on LOW another 5 minutes, stirring and scraping bottom of pot frequently.
- Serve garnished with grated cheddar cheese and diced green onions if desired.
- Note: Corn is a wonderful ingredient to add to this chowder as is chopped spinach and kale. Wonderful served with hot cornbread. Yummy.
Nutrition Facts : Calories 381.8, Fat 21.1, SaturatedFat 9.7, Cholesterol 53, Sodium 1242.9, Carbohydrate 27.6, Fiber 2.2, Sugar 2, Protein 19.9
More about "potato sausage chowder recipes"
ITALIAN SAUSAGE AND POTATO CHOWDER - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
5/5 (3)Total Time 1 hr 10 minsCategory Main CourseCalories 832 per serving
- In a large, heavy-bottomed stock pot, over medium heat, add the olive oil, the sausage, and the onion. Saute, stirring occasionally for 30 minutes. Remove the sausage from the pot and transfer to a paper-towel lined colander. You will want to drain the grease well.
- Add the chicken stock, potatoes, rosemary, and thyme to the pot. Bring to a low boil. Boil until the potatoes are just done -about 25 minutes.
- Add the sausage and onion mixture back to the pot. Add the heavy cream and stir well to combine.
SMOKY SAUSAGE & POTATO CHOWDER - THE RECIPE REBEL
From thereciperebel.com
5/5 (1)Total Time 35 minsCategory SoupCalories 501 per serving
- Add potatoes, pepper, onion and garlic and heat a minute or two until garlic is fragrant. Add chicken broth, Italian seasoning, salt, brown sugar, red pepper flakes and corn. Simmer 10 minutes or until potatoes are cooked and can be easily pierced with a sharp knife.
- Meanwhile, prepare your roux. In a large bowl (you want to leave room for the liquid to rise when it boils, because if you don't you'll have a big mess in the microwave) melt butter in the microwave.
SAUSAGE, CORN AND POTATO CHOWDER RECIPE - TURNING THE …
From turningclockback.com
SAUSAGE AND POTATO CHOWDER RECIPE | MIX AND MATCH …
From mixandmatchmama.com
HEARTY SAUSAGE POTATO CHOWDER - THE WEARY CHEF
From wearychef.com
Servings 4Estimated Reading Time 2 mins
RECIPE DETAILS | PUBLIX SUPER MARKETS
From publix.com
FLORIDA SWEET CORN, POTATO AND SAUSAGE CHOWDER
From followfreshfromflorida.com
SAUSAGE POTATO CORN CHOWDER - ESOUPRECIPES
From esouprecipes.com
37 SAUSAGE RECIPES TO MAKE FOR DINNER - PUREWOW
From purewow.com
POTATO SAUSAGE CHOWDER - RECIPES - COOKS.COM
From cooks.com
CORN, POTATO AND SAUSAGE CHOWDER RECIPE - EASY RECIPES
From recipegoulash.cc
SAUSAGE CORN CHOWDER RECIPE - COOKING UP MEMORIES
From cookingupmemories.com
POTATO SAUSAGE CHOWDER - OUR BIG BEAUTIFUL LIFE
From ourbigbeautifullife.com
You'll also love