Sausage, Potato and Corn Chowder
Gluten Free Living – 2014
Sausage, Potato and Corn Chowder is so delicious. It’s also a tasty and gluten free way to use up lots of garden veggies. This delicious chowder contains sausage, a batch of my Fried Potatoes, sauteed veggies like bell peppers, onions and mushrooms, corn, and a few dynamite seasonings that set the whole thing off.
It’s hearty and satisfying, especially this time of the year when the weather has been cold for so long. While I whipped this soup up in a large pot, there’s no reason that you can’t just as easily place the ingredients in a crockpot and heat for a few hours that way, as well.
This was another of those recipes that arose out of necessity. I had lots of sausage, potatoes, and veggies leftover after making up all the Breakfast Burrito recipes a few weeks ago, so I decided to use some of the ingredients and make up this delicious chowder.
While I provide the measurements of what I used, you may find it easier to use those merely as a guide and add the veggies in the amounts you desire. The key is making sure you season the potatoes as you cook them. Without those additional seasonings the soup will not be as tasty. See my Fried Potatoes recipe for what I use and how I fry them.
This soup turned out really filling and wonderful to the taste buds. Using rubbed sage, parsley and thyme as the main seasonings really brought out a rich flavor to this soup that we really enjoyed. If you’re looking for a savory and tasty chowder to make during the dog days of winter, then consider making up a batch of Sausage, Potato and Corn Chowder at your next opportunity. While I used gluten free flour as a thickening agent, you substitute all-purpose flour if you don’t have gluten intolerance. Add a cup of hot cocoa and enjoy!
Sausage, Potato and Corn Chowder is a delicious gluten free soup recipe.
This soup is stick-t0-the-ribs good. 🙂
Each bite is filled with sausage, potatoes and corn.
Here’s what I did.
These are the ingredients I used (but not in these amounts!)
Here I placed cooked sausage, fried potatoes, sauteed veggies and frozen corn in my large sauce pot.
I added a half gallon of half-and-half cream.
Stir in the seasonings. I used salt, pepper, rubbed (not ground) sage, thyme and parsley.
After all the ingredients had heated, I added a cup of Bob’s Red Mill gluten free all-purpose flour stirred with enough water to make a thin paste. Stir flour into soup to thicken.
While I made Sausage, Potato, and Corn Chowder in a large stock pot, you can just as easily heat these ingredients in the crockpot for a couple of hours until the mixture is heated through.
Sausage, Potato and Corn Chowder is hearty and filling.
Sausage, Potato and Corn Chowder is a great soup to make on cold winter nights when you really want something hot. Add a cup of hot cocoa and enjoy!
We loved the seasonings used in this soup. They really added a delicate, savory blend to it.
Here’s the recipe.
SAUSAGE, POTATO AND CORN CHOWDER
(My own concoction)
- 2 cups mild pork sausage, cooked and drained
- 2 cup seasoned [url href=”http://cantstayoutofthekitchen.com/2012/08/11/fried-potatoes/” target=”_blank” title=”fried potatoes”]fried potatoes[/url]
- 1 cup sautéed onions, mushrooms, and peppers
- 24-oz. frozen corn
- ½ gallon half-and-half
- 1 tbsp. parsley
- 1 tsp. rubbed (not ground) sage
- 1 tsp. rosemary
- 1 tsp. salt
- ¾ tsp. pepper
- 1 cup gluten free all-purpose flour
- Place everything but flour and water in a stock pot and heat over medium heat until heated through – maybe 30 minutes or so.
- Mix flour with enough water to make a thin paste.
- Stir into soup to thicken.
Each mouthful of this chowder is succulent and delicious.
Serve Sausage, Potato and Corn Chowder with gluten free crackers or bread, or a side salad like Kiwi-Strawberry Spinach Salad. Yum.
Sausage, Potato and Corn Chowder is perfect comfort food on cold winter nights.