Sausage, Potato and Corn Chowder
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 36
- Saturated Fat
- 16
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 27
- Cholesterol
- 102
- Sodium
- 1016
- Total: 1 hr
- Active: 30 min
Ingredients
16 ounces mild country sausage
2 carrots, scrubbed and diced
3 celery stalks, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1 1/2 cups frozen fire-roasted corn
1/2 teaspoon crushed red chile flakes
Pinch kosher salt
Pinch freshly ground black pepper
8 cups chicken stock
1 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup heavy cream
8 ounces sharp Cheddar, grated
1/4 cup sliced green onions
Directions
Special equipment:
a stick blender or an immersion blender- In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.
- Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.
- Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.
- Serve in bowls, garnished with the remaining cheese, green onions and sausage.