Corn Chowder With Sausage and Potatoes

I'm a lover of  stews, and this one is an absolute winner. Corn Chowder With Sausage and Potatoes is a dish with a few, simple ingredients that pack a flavor punch. Full of hearty potatoes, smoky sausage, and creamy corn with just the right amount of seasoning. Make it as mild or as spicy as you want by adjusting the cayenne pepper.

 

Corn Chowder With Sausage and Potatoes

 

Ingredients
1 tablespoon olive oil
1 pound ground Italian sausage, or country-style sausage
1 cup coarsely chopped onion
1/4 cup all-purpose flour
2 1/2 cups chicken broth
2 cups diced gold or red-skinned potatoes
2 cups frozen corn kernels
1 (8-ounce) can cream-style corn
1/4 teaspoon freshly ground black pepper
Dash of hot sauce
2 cups half-and-half, light cream, or whole milk
1 tablespoon unsalted butter
1/2 teaspoon salt, or to taste


Preparation
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. 

Corn Chowder With Sausage and Potatoes


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