Sausage, Potato & Corn Chowder
Ingredients
- 1 tbsp butter, margarine or olive oil
- 12 lb smoked or Polish sausage, cut in half lengthwise and sliced (Turkey sausage works great also.)
- 1/2 tsp Red pepper flakes
- 2 tsp cumin
- 2 tsp salt
- 1 tsp crushed rosemary
- 1 onion, cut in half and thinly sliced
- 3 stalks celery, sliced
- 3 carrots, peeled and sliced
- 2 cup frozen corn
- 4 potatoes, peeled and cubed
- 6 cup chicken stock
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 2 cup milk
Instructions
- Heat 1 T. butter, margarine or olive oil in a large stock pot. Add the sausage and cook until browned, about 5 minutes. Add the seasonings, onions, celery and carrots. Cook until onions and celery are translucent, about 6-8 minutes, stirring often. Add the frozen corn; cook another 3 minutes. Add the potatoes and stock. Bring to a boil and simmer until potatoes are fully cooked.
- In a separate pan, melt 1/4 c. butter or margarine. Whisk in flour, salt and pepper. Cook for 3 minutes, stirring occasionally. Whisk in milk. Bring to a boil and simmer for 3 minutes, until slightly thickened.
- Slowly stir the roux into the soup in the stockpot. Return soup to a boil and simmer about 5 minutes, until soup is thickened.
Notes
*You can make the chowder ahead of time up through step 1. Then, just before eating, pull the stock pot out and begin reheating the soup while making the roux.