Slow Cooker Sausage And Potato Chowder Recipes

SLOW COOKER SAUSAGE AND POTATO CHOWDER

Slow Cooker Sausage and Potato Chowder image

The soup that's hearty and filling that you can make all winter long! Slow Cooker Sausage and Potato Soup is quick to prepare and will please the entire family!

Provided by Jennifer Draper

Categories Soup

Number Of Ingredients 10

Ingredients

1 pound ground breakfast sausage
1 pound gold potatoes
16 oz frozen corn kernels
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
4 cups vegetable broth (or chicken broth)
1/4 cup flour
1 cup heavy cream

Steps:

Brown ground sausage in skillet over medium high heat or in multi-cooker until fully cooked. Drain any excess grease.
Wash and dice potatoes into bite sized pieces and add to slow cooker along with cooked sausage
Add corn, seasonings and vegetable broth
Whisk together flour with 1/4 cup water until smooth and add to slow cooker
Stir everything to combine then cover and cook on high for 3-4 hour or low for 6-8 until potatoes are tender
Stir in cream and let heat though another 15 minutes or so

Nutrition Facts : Calories 299 kcal, Carbohydrate 39 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 845 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Slow Cooker Potato, Sausage and Sweet Corn Chowder image

Make and share this Slow Cooker Potato, Sausage and Sweet Corn Chowder recipe from Food.com.

Provided by Mebriella

Categories Low Protein

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb ground mild Italian sausage
8 -10 large potatoes, peeled and cut into chunks
1 -1 1/2 cup corn
1/2 red bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 -4 garlic cloves, peeled and minced
1/2 large onion, peeled and diced
1 lime, juice of
fresh cilantro, chopped
5 cups chicken stock (or 5 cups water and 5 chicken bouillon cubes)
1 -1 1/2 cup heavy cream
salt and pepper, as needed

Steps:

Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
Cook on high for about 4 hours or on low for about 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
Check for seasoning - add salt and/or pepper, as needed.
Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

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