Soup’s On: Potato, Corn & Sausage Chowder

February 20th, 2017|
potato-corn-sausage chowder with kale

Cool, grey days call for warm, cozy soup. Here is a great potato, corn and sausage chowder that is a hit and can be made using locally sourced produce and products.

I don’t know about you, but when I make a soup, I work with what I have in the house.  While I might loosely follow a recipe, I often make substitutions or additions to enhance the nutritional value.  The recipe below is a great guideline and includes local ingredients we often have on hand.  Mind you I might deviate from the recipe by adding chopped kale, leek and some turmeric and curry spices, I might throw in some leftover chicken and carrots…sprinkle with bacon…I also might throw it in the crock-pot to simmer all day and make my life easier.

You might never get the same soup twice but it is always tasty.

Potato, Corn & Sausage Chowder

  • 1 ring of your favorite local sausage, diced
  • 1 small chopped onion
  • 2 ½ cups chicken broth
  • 1 cup creamy chicken soup
  • 2 cups potatoes, diced
  • 2 cups corn kernels
  • 1 teaspoon freshly ground black pepper 1/2 teaspoon hot pepper sauce or preferred spices
  • 2 cups Vitala milk
  • salt & freshly ground pepper to taste

Directions:

  1. Cook the sausage and onion in a large skillet over medium heat until sausage is browned and onion is lightly browned and tender.
  2. Add chicken broth and soup and stir to blend.
  3. Add diced potatoes, corn and your preferred spices
  4. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
  5. Cover, reduce heat to low and continue to simmer, stirring occasionally, until potatoes are tender.
  6. Add milk and cook, covered, for another 15 minutes.
  7. Serve warm with your favorite bread.

What’s your favorite kind of soup?