Corn Sausage Chowder
From chefmeow 13 years ago
- 30 minutes to make
- Serves 8
This is a great chowder. So full of unique flavors. Very satisfying on its own but also good with warm sourdough bread and a dinner salad. Enjoy.
Ingredients
- corn sausage Chowder shopping list
- 1 pound bulk pork sausage shopping list
- 1/2 cup coarsely chopped onion shopping list
- 1/2 cup coarsely chopped celery shopping list
- 1/2 cup diced red bell pepper shopping list
- 1/2 cup brandy shopping list
- 1/2 teaspoon dried marjoram shopping list
- 1/2 teaspoon dried rosemary shopping list
- 1/2 teaspoon basil shopping list
- 1 bay leaf shopping list
- 4 cups of 1/2-inch peeled diced potatoes shopping list
- 3 cups water shopping list
- 2 tablespoons chicken base shopping list
- 1 can whole kernel corn drained shopping list
- 1 cup milk shopping list
- 2 cups whipping cream shopping list
- 3/4 cup flour mixed with 1/2 cup corn oil to make a roux shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 teaspoon poultry seasoning shopping list
How to make it
- In large soup pot over high heat brown sausage then drain off fat.
- Add onions, celery and bell pepper.
- Sauté until onions are transparent.
- Add brandy and reduce until almost gone about 2 minutes.
- Add marjoram, rosemary, basil, bay leaf, potatoes, water, chicken base and corn.
- Reduce heat and simmer until potatoes are tender about 10 minutes.
- Add milk and whipping cream and bring to boil.
- Reduce heat to medium-low then whisk in roux gradually letting soup thicken to desired consistency then season with salt, pepper and poultry seasoning.
People Who Like This Dish 6
- annieamie Los Angeles, US
- mintymommybee Anderson, IN
- babsalaba Syracuse, NY
- lisakreider Collinsville, IL
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- chefmeow Garland, TX
- jlv1023 Plymouth, WI
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