Corn and Sausage Chowder
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 pot of soup
- Serves:
- 6-8
ingredients
- 1 lb smoked sausage, sliced thinly
- 6 slices bacon, chopped
- 1 cup onion, chopped
- 1⁄4 cup flour
- 3 cups chicken stock
- 4 cups corn
- 2 cups potatoes, cubed
- 1⁄8 teaspoon white pepper
- hot pepper sauce
- 2 cups half-and-half
- 2 tbp. butter
directions
- In a large heavy bottomed pan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.
- Saute onion in reserved fat until tender, about 5 minutes.
- Gradually stir in the flour. Add stock, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add hot pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
- Add half and half and cook until soup is heated through and potatoes are tender. Stir in butter and serve.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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