Sausage Chowder
TOTAL TIME: Prep: 10 min. Cook: 45 min.
YIELD: 4 servings.
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.
Ingredients
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1/2 pound bulk sage-flavored sausage or sausage of your choice
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1/4 cup chopped onion
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1/4 cup chopped celery
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3 cups water
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2 medium red potatoes, cut into 1/2-inch cubes
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2 teaspoons chicken bouillon granules
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1 cup frozen corn
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3 tablespoons butter
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1/4 cup all-purpose flour
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1/8 teaspoon pepper
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1-1/2 cups 2% milk
Directions
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1.
In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
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2.
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.
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3.
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
1-1/2 cups: 401 calories, 23g fat (11g saturated fat), 53mg cholesterol, 764mg sodium, 40g carbohydrate (8g sugars, 3g fiber), 12g protein.
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