SAUSAGE CHOWDER
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.
Nutrition Facts : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
HEARTY SAUSAGE POTATO CHOWDER
This hearty chowder with spicy turkey sausage and diced potatoes will definitely warm you up on a cool night! Perfect easy dinner recipe!
Provided by Andi Gleeson
Yield 4 people
Number Of Ingredients 8
Steps:
- Heat oil in a dutch oven over medium-high heat. Add sausage, and crumble and brown until cooked through. Sprinkle flour over the sausage, and stir to coat.
- Add diced potatoes, and pour in enough broth to just cover the potatoes. Bring to a simmer, and reduce heat to medium. Cover and simmer approximately 10 minutes or until potatoes are tender enough to break with a spoon.
- Stir in drained tomatoes, half and half, and green onions. Bring soup back to a simmer, and cook for 2-3 minutes longer before serving.
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.
Nutrition Facts : Calories 564 kcal, Carbohydrate 44 g, Cholesterol 78 mg, Fiber 4 g, Protein 22 g, SaturatedFat 15 g, Sodium 1293 mg, Sugar 11 g, Fat 35 g, ServingSize 4 to 6 cups (4 to 6 servings), UnsaturatedFat 0 g
MY SAUSAGE CHOWDER
Tasty and filling on those cool October days. My children love this and it is so easy to make. I can have this on the table in less than 30 minutes.
Provided by Tosha Fields
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
- Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
- When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving
Nutrition Facts : Calories 636 calories, Carbohydrate 76.2 g, Cholesterol 73.2 mg, Fat 27.1 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 11.5 g, Sodium 1597.4 mg, Sugar 9.8 g
CHEESEBURGER CHOWDER WITH SAUSAGE
This cheesy soup is one of my most requested favorites by friends and family. Nothing warms you up better than this great chowder. It is amazingly good.
Provided by 5frys
Categories Soups, Stews and Chili Recipes Chowders
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot.
- Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes.
- Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat.
- Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 25.1 g, Cholesterol 87.2 mg, Fat 28.6 g, Fiber 2.8 g, Protein 24.5 g, SaturatedFat 14 g, Sodium 1767.5 mg, Sugar 7.2 g
KIELBASA POTATO CHOWDER
There's just the right touch of comfort in this sensational sausage chowder from Misty Chandler of Lawton, Oklahoma. "My husband and I make a meal of it with some warm bread."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.
Nutrition Facts : Calories 190 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 852mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY ITALIAN SAUSAGE POTATO CHOWDER
This is the bomb. I added a bunch of spinach to it, and it just added to the flavor. I used whole milk and didn't bother peeling my potatoes. Yum. Serving size is estimated.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a pan, heat the olive oil over medium heat.
- When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat.
- In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil.
- Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
- Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.
POTATO SAUSAGE CHOWDER
Get your big stew pot out and make some of this for a snappy cold night! This is comfort food at its finest and has been known to make people go off their diets! Tee hee, make it your own..there is plenty of room for adjustments with this one! Here are the basics:
Provided by Caryn Dalton
Categories Chowders
Time 45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Slice link sausage in half, then in half again and lay slices on foil lined broiler sheet. Broil about 10 inches away from heat until Links get slightly charred. Turn and broil once more until side 2 is lightly charred. Remove from oven. DON'T LEAVE IN THE OVEN WHILE DOING POTATOES CAUSE THE SAUSAGE WILL SHRIVEL UP! Umm -- don't ask me how I know that.
- Wash and cut up your small onion (don't peel it). Add the onion, bay leaves and tarragon to either some cheesecloth or an old worn out rag tied with some string to contain the herbs and onion. Throw this in the big pot.
- Meanwhile, cube about 3 pounds skin on (about 8-10 big) potatoes into small cubes, about the size of marbles or make 'em bigger if you like them that way. Smaller cubes means the chowder gets done faster. Thinly slice about 1 pound of potatoes, skin on. Reserve the sliced potatoes. Put the cubed potatoes in the pot and cover with water by 1 inch or so. Add the 1 tsp of chicken buillon. Cook, on high in your BIG pot so you don't have to worry about the potato foam until you get a good boil and then turn down heat to med-high. Continue to boil 25 minutes or longer depending on how big you cubed your potatoes. You want your potatoes soft enough that they are mashable but not so soft that they begin to lose their shape! Stir often to make sure nothing sticks to the bottom of the pot.
- Meanwhile, with scissors, cut those slices of sausage into little chunks. Reserve.
- Stir fry your onion and 3 pepper blend till the onion is no longer opaque. You do not want to cook until the peppers lose their vibrant colors. Reserve.
- After you have been boiling your cubed potatoes about 20 minutes, go ahead and add the sliced potatotes. Boil another 5-10 minutes. At this point, if you didn't add too much water to begin with you should be running out of water and needing to stir more often. If you did add too much water to begin with, then just remove some liquid until you only have about 2 cups left in the pot with the potatoes. This is the time to remove your bouquet garni (the cheesecloth or rag filled with the onion and herbs) add your chicken broth and turn that heat down to medium. Also, go ahead and add the rest of the spices, the sausage you cut up and reserved and the veggies you just stir fried. Simmer, uncovered for about 10-15 minutes on medium heat. Your chowder should not be boiling. Stir often.
- In a large saucepan, whisk together the cold milk and the flour. Simmer, whisking frequently. Add the butter and melt completely, still stirring frequently. After butter has melted, SLOWLY pour the milk mixture into the big pot with the rest of the ingredients, stirring constantly to incorporate. Simmer on LOW another 5 minutes, stirring and scraping bottom of pot frequently.
- Serve garnished with grated cheddar cheese and diced green onions if desired.
- Note: Corn is a wonderful ingredient to add to this chowder as is chopped spinach and kale. Wonderful served with hot cornbread. Yummy.
Nutrition Facts : Calories 381.8, Fat 21.1, SaturatedFat 9.7, Cholesterol 53, Sodium 1242.9, Carbohydrate 27.6, Fiber 2.2, Sugar 2, Protein 19.9
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