Smoked Sausage And Potato Corn Chowder Recipes

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.

SMOKED SAUSAGE AND POTATO CORN CHOWDER

Steps:

• In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
• Add onions to pot, and saute until they begin to soften.
• Add carrots and celery, and saute for 5 minutes, or until tender.
• Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
• Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
• Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
• Add sausage back to soup.
• Add Corn, half and half, and cheeses.
• Simmer until hot, and all cheeses are melted, and combined.
• 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.
• Garnish with green onions, and serve with crusty bread.

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES

Steps:

• Gather the ingredients.
• Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
• Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
• Gradually add the chicken broth and stir until well blended.
• Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
• Cover and continue cooking, stirring occasionally, until the potatoes are tender.
• Add the half-and-half, light cream, or milk; stir in the butter.
• Taste and add salt, as needed, and heat through.
• Serve and enjoy.