Corn and Potato Chowder with Hot Italian Sausage
About this recipe
What’s missing in a beautiful corn and potato chowder? The meat! This recipe from Johnsonville has the best of both worlds. The corn and potato chowder is made with fresh thyme, red bell peppers, green onions and Italian parsley to give it a nice, full flavor. Add Johnsonville Hot Italian Sausage to the dish, and you’ve added the heat and savory goodness to make this dish perfect!
- 1 package (19 ounce) JOHNSONVILLE® Hot Italian Sausage Links
- 3 tablespoons butter
- 2 cups onions, chopped
- 5 tablespoons unbleached flour
- 6 cups (48 ounces) chicken stock
- 2 large potatoes, peeled and cut into 1/4 inch dice
- 1 1/2 cups half and half (or light cream)
- 3 cups corn kernels, fresh or frozen
- 1 teaspoon fresh thyme leaves, chopped, (or ½ teaspoon dried)
- salt to taste
- 1 large red bell pepper, cut into ¼ inch dice
- 3 green onions, cut into ¼ inch slices
- 1 tablespoon Italian parsley, chopped
- Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
- Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
- Remove from heat and allow the sausages to cool.
- In a large soup pot, melt the butter and add onions, cook until softened for about 10 minutes
- Add the flour to the onions, stirring together, and cook another 3 minutes.
- Add the stock, stir frequently and bring to a gentle boil. Reduce heat to med low, add potatoes, and stir to combine.
- Continue cooking over medium heat until the potatoes are tender about 10 to 15 more minutes.
- Add the half and half, corn, thyme and salt. Cook for another 5 to 7 minutes, stirring occasionally and being careful not to allow it to boil.
- Meanwhile, transfer the cooled sausages to a cutting board and slice in half lengthwise and then into ¼ inch half moon slices. Add the sausages, bell pepper and green onions, to the soup pot; simmer gently for an additional 5 to 10 minutes.
- Serve immediately or reheat when ready to serve with a sprinkling of fresh Italian parsley (can be made a day ahead, store in refrigerator).