Corn Chowder with Sausages and Potatoes
Posted by Colton A
Heavy Cream, Black Pepper, Salt, All-Purpose Flour, Potatoes, Chicken Broth, Unsalted Butter, Parsley, Sausage, Cloves Garlic, Onion, Corn Kernels
These 24 oz Bowls Come with Handles for Easy Carrying and are Ideal for Serving Soup
These 24 oz Bowls Come with Handles for Easy Carrying and are Ideal for Serving Soup
Corn Chowder with Sausages and Potatoes Recipe
This warming soup is ideal for a cold day. Corn, sausage, and potatoes combine to make a savory and satisfying dish that will warm you from the inside out.
Ingredients
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups potatoes, peeled and diced
- 4 cups chicken broth
- 2 tbsp unsalted butter
- 2 tablespoons chopped fresh parsley
- 1/2 pound crumbled sausage, casing removed
- 2 cloves garlic, minced
- 1 onion, chopped
- 4 cups corn kernels (fresh or frozen)
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Cook until the sausage is browned, breaking it up with a wooden spoon as it cooks.
- Cook, stirring frequently, until the onion is translucent, about 5 minutes.
- Cook for 1 minute after adding the flour.
- Add the chicken broth gradually, stirring constantly to prevent lumps.
- Bring the potatoes and corn to a boil.
- Reduce the heat to low and cook for 15 minutes, or until the potatoes are tender.
- Heat through the heavy cream, salt, and black pepper.
- Serve immediately with the parsley.
Soup Accessories
Electric Immersion Handheld Soup Blender
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