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Smoked Sausage and Potato Corn Chowder

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“The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.”
READY IN:
1hr 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
  2. Add onions to pot, and saute until they begin to soften.
  3. Add carrots and celery, and saute for 5 minutes, or until tender.
  4. Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off “floury” taste.
  5. Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
  6. Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don’t overcook, as potatoes will dissolve!).
  7. Add sausage back to soup.
  8. Add Corn, half and half, and cheeses.
  9. Simmer until hot, and all cheeses are melted, and combined.
  10. Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
  11. Garnish with green onions, and serve with crusty bread.

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