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sausage & corn chowder

sausage & corn chowder

Cold weather is well upon us, and not being used to East-Coast cold, I am trying to find every which way to warm myself up – wool socks, warm scarves, hot chocolate – but I’ve found that nothing quite warms me up like a delicious, warm, chunky soup.

I kind of hashed this recipe together on one of those frigid cold DC days, and I was not disappointed.

5 from 1 reviews
sausage & corn chowder
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 onion, chopped
  • 1 32-oz bag frozen corn
  • 1 red pepper, chopped
  • 2 stalks celery, chopped
  • 3 red potatoes, washed & cubed
  • 5 c. chicken broth
  • 3 tbsp. flour
  • 6 slices bacon or ham
  • ½ c. Greek yogurt
  • 1 pkg chicken sausages, browned & cut into bite-sized chunks
  • 2 tsp. brown sugar
  • ½ tsp. dry mustard
  • ½ tsp. white pepper
  • 5-6 sprigs fresh thyme
  • Dash cayenne pepper
  • Salt & pepper, to taste
Instructions
  1. Begin cooking the bacon in a soup pot, and use the fat from the bacon to saute onions, red pepper, & celery. If you are using ham, you may need to add a little butter to help the sautéing process. Saute for about 4-5 mins, until onions are translucent.
  2. Add the chicken broth, and use a whisk to add in flour. Add corn, potatoes, and seasonings (you will want to adjust seasonings again after cooking for taste).
  3. Bring to a simmer, and cook for about 30 minutes.
  4. Remove about a cup of the broth, and blend the Greek yogurt into it with a whisk. Add back to the soup, along with the chicken sausage, and adjust seasonings to your liking. Enjoy!

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