Sausage, Potato and Corn Chowder
Delicious gluten free soup recipe with sausage, fried potatoes, sauteed veggies, corn and cream and seasoned with rubbed sage and thyme. It's terrific on cold, winter nights when you want a stick-to-the-ribs dinner.
Ingredients
- 2 cups mild pork sausage cooked and drained
- 2 cup seasoned Fried Potatoes (see note below)
- 1 cup sautéed onions, bell peppers and mushrooms (see note below)
- 24 oz. frozen corn
- 1/2 gallon half-and-half
- 1 tbsp. dried parsley
- 1 tsp. rubbed sage not ground
- 1 tsp. dried rosemary
- 1 tsp. salt
- 3/4 tsp. pepper
- 1 cup Bob’s Red Mill gluten free all-purpose flour
- water as needed
Instructions
- 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.
Notes
NOTE: This mixture can also be placed in a crockpot and heated on high for a few hours. Then stir in flour/water mixture to thicken chowder.
NOTE: For Sauteed vegetable mixture: Sauté approximately 1/8 cup each of diced red, orange, yellow and green bell peppers, ¼ cup diced onions, and ¼ cup sliced mushrooms in a tablespoon or two of butter until fork tender—about 5-10 minutes.
NOTE: For seasoned potatoes: fry diced potatoes in butter with a sprinkling each of parsley, chives, garlic salt, pepper, dill weed and paprika. Fry potatoes covered with lid approximately 30 minutes. Turn potatoes over with spatula every five minutes to prevent sticking. Check out recipe here.
NOTE: Plan ahead! Time required assumes all the ingredients have been pre-cooked.
NOTE: If you want to make this recipe from scratch, saute the potatoes in one pan and the sausage with all the veggies in another. After everything is cooked (and drained), remove to a large stockpot and follow directions as stated above.
NOTE: You can substitute Italian sausage for regular sausage in the recipe.
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