Sausage, Potato and Corn Chowder
Sausage, Potato and Corn Chowder is a savory and scrumptious soup recipe that's completely mouthwatering. This fantastic gluten free soup recipe includes sausage, fried potatoes, sauteed veggies, corn and cream, seasoned with rubbed sage and thyme. It's terrific on cold, winter nights when you want a stick-to-the-ribs dinner. If you want delicious, this soup is it!
Equipment
- 2 skillets with lids
- 1 spatula
- 1 hamburger chopper
- 1 crockpot or stock pot, depending on method of cooking
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 cups mild pork sausage cooked and drained (or Italian sausage)
- 2 cups seasoned Fried Potatoes (see note below)
- 1/4 cup onions diced (see note below)
- 1/8 cup red bell peppers diced (see note below)
- 1/8 cup green bell peppers diced (see note below)
- 1/8 cup orange bell peppers diced (see note below)
- 1/8 cup yellow bell peppers diced (see note below)
- 1/4 cup mushrooms sliced (see note below)
- 2 tbsp. butter divided use
- 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. ground black pepper
- 1 cup gluten free all-purpose flour or use regular flour
- water as needed
Instructions
- Saute sausage in skillet; use a hamburger chopper to break the meat up into small pieces.
- Drain any grease; transfer cooked sausage to crockpot.
- Remove skillet from burner; clean out skillet with paper towels.
- Add one tablespoon of butter to skillet and heat over low to medium heat.
- Add bell peppers, onions and mushrooms and saute about 5 minutes.
- Transfer vegetables to crockpot.
- Meanwhile in another skillet, melt remaining tablespoon of butter.
- Add potatoes.
- Sprinkle with parsley, sage, rosemary, salt and pepper.
- Cook potatoes over low to medium heat turning every five minutes or so until potatoes are fork tender--approximately 20-30 minutes.
- Cover potatoes with lid while cooking.
- Transfer potatoes to crockpot.
- Add corn and half-and-half.
- Heat on low heat for about two to three hours.
- Alternative method: 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.
- Allow to heat in crockpot about 10 minutes or in stock pot about 5 minutes to thicken soup.
- Ladle soup into bowls to serve.
Notes
NOTE: This mixture can be placed in a crockpot and heated on high for a few hours. Then stir in flour/water mixture to thicken chowder. Or, cook on the stove top for about 20-30 minutes, until heated through.
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 tablespoon of butter with a sprinkling each of parsley, chives, garlic salt, pepper, dill weed and paprika. Fry potatoes covered with lid approximately 20-30 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: You can substitute Italian sausage for regular sausage in the recipe.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 541kcalCarbohydrates: 41gProtein: 15gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 88mgSodium: 713mgPotassium: 708mgFiber: 5gSugar: 7gVitamin A: 819IUVitamin C: 19mgCalcium: 214mgIron: 2mg
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