Corn and Potato Chowder with Mild Italian Sausage

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
8 Servings

Ingredients
  • 1 package (19 ounces) Johnsonville Mild Italian Sausage Links
  • 3 tablespoons butter
  • 2 cups chopped onion
  • 5 tablespoons flour
  • 6 cups chicken stock
  • 2 large potatoes, peeled and cut into ¼-inch dice
  • 1 -½ cups half and half cream
  • 3 cups fresh or frozen whole kernel corn
  • 1 teaspoon minced fresh thyme leaves
  • 1 large red bell pepper, diced
  • 3 green onions sliced
  • Salt and pepper to taste
  • 1 tablespoon chopped Italian parsley
Directions
  • 1. In a skillet, prepare sausage according to package directions.

  • 2. Cool slightly and slice into ½-inch slices.

  • 3. In a soup kettle, melt butter and saute onions until tender and lightly browned.

  • 4. Add flour, mix until smooth.

  • 5. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly.

  • 6. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes.

  • 7. Gradually stir in cream, corn and thyme.

  • 8. Continue to simmer for 5-7 minutes, stirring occasionally.

  • 9. Do not allow to boil.

  • 10. Add prepared sausage, bell pepper and onions.

  • 11. Continue to simmer for 5-10 minutes.

  • 12. Season with salt and pepper to taste.

  • 13. Serve and garnish with parsley.


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