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Sausage Chowder with Corn and Bacon - A hearty chowder made without seafood, for all those who love chowder, but not fish. The base for this polish sausage chowder is sinfully rich and creamy, really bringing out the flavor of the meat.
Prep Time: 10 mins |
Ingredients to make Sausage Chowder with Corn and Bacon
1 Polish sausage,sliced thinly
6 sl Bacon,chopped
1 c Onions,chopped
1/4 c Flour
2 c Chicken stock
1 c Water
4 c Corn
2 c Potatoes,cubed
1/8 ts White pepper
Red pepper sauce
2 c Milk
2 tb Butter
Directions to make Sausage Chowder with Corn and Bacon
Step 1:In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion. Saute onion in reserved fat until tender, about 5 minutes.
Step 2:Gradually stir in the flour. Add stock and water, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.
Step 3:Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve.
Image Source: stu_spivack
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<< Previous Recipe
Basic Irish Sausages
Basic Irish Sausages
Next Recipe >>
Breakfast Burritos
Breakfast Burritos