Corn and Potato Chowder with Hot Italian Sausage
Servings
Prep Time
Cook Time
Corn and Potato Chowder with Hot Italian Sausage
What’s missing in a beautiful corn and potato chowder? The meat! Add JOHNSONVILLE® Fresh Italian Hot Sausage to this recipe for heat and savory goodness to make this dish perfect! This recipe is the best of both worlds with protein and veggies for a full-flavored chowder.
Ingredients
- 1 package
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3
tablespoons butter
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2
cups chopped onions
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1
large
red bell pepper, diced
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5
tablespoons flour
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6
cups (48 ounces) chicken stock
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2
large potatoes, peeled and diced
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1 1/2
cups half and half cream
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3
cups corn kernels, fresh or frozen
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1
teaspoon chopped fresh thyme leaves or ½ teaspoon dried
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Salt to taste
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3
green onions, cut into ¼-inch pieces
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1
tablespoon chopped Italian parsley
Directions
Cook sausage according to package directions or grill sausage according to directions in a JOHSONVILLE® Sizzling Sausage Grill PLUS. Cool slightly; cut sausage into coin-sized pieces and set aside.
In a large soup pot over medium heat, cook and stir onions and peppers in butter until softened; about 10 minutes.
Add flour to onions and peppers; mixing together. Cook and stir another 3 minutes.
Add stock; cook and stir frequently bringing to a gentle boil. Reduce heat to medium low; add potatoes and stir to combine.
Continue cooking over medium heat until potatoes are tender; about 10 to 15 minutes.
Add the half and half, corn, thyme and salt. Cook for 5 to 7 minutes; stirring occasionally and do not allow it to boil.
Add sausage and green onion; simmer for 5 minutes. Serve immediately or reheat when ready to serve with a sprinkling of fresh parsley. Serve in bread bowls, if desired.
