Corn and Potato Chowder with Mild Italian Sausage

Corn and Potato Chowder with Mild Italian Sausage

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Recipe by  The Kitchen at Johnsonville Sausage

“This hearty chowder with chunks of sausage makes a delicious warming meal on a chilly day.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a skillet, prepare sausage according to package directions. Cool slightly and slice into 1/2 -inch slices.
  2. In a soup kettle, melt butter and saute onions until tender and lightly browned. Add flour, mix until smooth. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes. Gradually stir in cream, corn and thyme. Continue to simmer for 5 to 7 minutes, stirring occasionally. Do not allow to boil.
  3. Add prepared sausage, bell pepper and onions. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste. Serve and garnish with parsley.

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Review (1)

Rate This Recipe
ruthncls
0

ruthncls

Delicious! I made it as directed except I used evaporated milk for the half and half and used dried thyme and parsley.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 502 cal
  • 25%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 41.6 g
  • 13%
  • Protein
  • 17.9 g
  • 36%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 1257 mg
  • 50%

Based on a 2,000 calorie diet

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