My Top Picks

Corn Sausage Chowder

Shared with me by: Cami G (friend)

Perfect Comfort food!
Original recipe came from the American Club in Kohler.

Ingredients

  • 1 lb. ground mild Italian pork sausage (see Notes)
  • 1/2 c. onion, coarsely chopped
  • 1/2 c. celery, coarsely chopped
  • 1/2 c. red pepper, diced
  • 1/2 c. green pepper, diced
  • 1 t. dried oregano
  • 1 t. dried basil
  • 1 t. dried thyme
  • 1 bay leaf
  • 4 c. peeled potatoes, diced ½-inch
  • ½ t. pepper
  • 3 c. water
  • 3 Tbls. chicken base (Organic Better than Bouillon)
  • 15 oz. can corn, drained
  • 2 c. milk
  • 1 c. heavy whipping cream
  • 1/2 c. + 1 Tbls. all-purpose white flour
  • 1/4 c. + 2 Tbls. canola oil

Instructions

In a soup pot, cook sausage with onions and celery. Remove sausage to a plate lined with a paper towel to absorb the grease. Drain the rest of the grease in the pot. Add green and red peppers; sauté until tender. Add sausage, onions and celery back into the pot.

Add oregano, basil, thyme, bay leaf, potatoes, pepper, water, chicken base and corn. Simmer until potatoes are tender (about 20-25 minutes).

Stir in milk and cream; bring to a boil, stirring occasionally.

Whisk together flour and oil to make a roux.

Reduce heat, add roux (to thicken) to desired consistency.

NOTE: I also use mild Italian turkey sausage or venison Italian sausage (bulk tube).