Creamy Chicken Sausage Vegetable Chowder is chocked full of meat and veggies. It's a hearty, gluten free soup that's a "meat and potatoes" recipe but in soup form. This delicious chowder is a terrific one-dish meal to warm you up on cold, winter nights. It's made with chicken sausage so it has a little pop to the recipe without being overwhelming. Our company loved this chowder!
1lb.Aidell's chicken sausagesliced 1/8-inch thick or chopped (see note below)
1 1/2cupspotatoesdiced, peeled
12oz. bagmixed vegetablesfrozen
1cupfrozen corn
1cupfrozen green beans
1cupfrozen asparagus spearscut in thirds
2ribscelerydiced (I added about ½ cup celery leaves)
1cuponionchopped
4cupschicken broth
1/4cupunsalted butter
4cupshalf-and-half
1tsp.sea salt
1/2tsp.ground black pepper
1tsp.dried marjoram
1tsp.dried parsley
1tsp.dried thyme
1tsp.dried sage leaves
2cupssharp cheddar cheeseshredded
Instructions
Put butter into a large Dutch oven.
Add chicken sausage (if not previously grilled), onion and celery and cook about 5-7 minutes, or until sausage is cooked through.
Add chicken broth until fully incorporated.
Add potatoes, mixed vegetables, corn, green beans and asparagus.
Stir in seasonings.
Cover with lid.
Bring to a boil and cook over medium heat until vegetables are tender, about 5-8 minutes.
Add half-and-half slowly until incorporated.
Allow mixture to thicken and heat through.
Stir in cheddar cheese and cook until cheese is melted.
Ladle into soup bowls.
Sprinkle with additional cheese, for garnish.
If desired, sprinkle with parsley, thyme, sage or thyme leaves.
Notes
NOTE: The chowder will thicken the longer it is left out or if refrigerated. You may need to add additional chicken broth or water to bring to desired consistency.NOTE: I grilled the chicken sausage so it was already cooked.NOTE: If you pre-grill the sausage, add in with vegetables (not onion and celery).