Corn and Sausage Chowder
This is the time of year for any kind of soup or chowder. What is the difference? Well where I am located soup is thin, chowder is thick. All are just the perfect dish to warm you up on a cold winters day.
Using my frozen corn and potatoes from the last summer’s garden here is one I really like to make often!
1 pound Italian sausage
1 cup chopped onion
1/4 cup flour
3 cups chicken broth
2 cups diced red or yellow potatoes (I keep the skins on about half of the potatoes)
2 cups frozen corn kernels
1/2 teaspoon freshly ground black pepper
dash of hot sauce
1 cup milk
1 cup half and half
1 tablespoon butter
1 package (8 ounce) cream cheese
2 shredded carrots (optional)
1/2 teaspoon garlic powder
1 tablespoon fresh minced parsley
1 -2 cups cheddar cheese
salt to taste
Brown the sausage in a stock pot or large pot for soup. Add onion and brown until translucent. Add the flour and butter, stir well. Slowly add chicken broth, constantly stirring. Bring to a higher temperature to get the lumps out. Then add the cream cheese. Stirring constantly. Add in the potatoes, corn, hot sauce, carrots, pepper, garlic powder.
Turn down to medium low and let potatoes get cooked. After potatoes are tender, add hot sauce, milk, half and half, cheddar cheese. Stir until cheese is combined well. Add salt. Let soup heat thoroughly. Serve in bowls topped with fresh, chopped parsley.
It seems that the longer soups meld the better they are. This one is good for a week in the fridge, but rarely lasts that long.