Recipe courtesy of Ree Drummond
Sausage, Potato and Corn Chowder
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 36 g
- Saturated Fat
- 16 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 27 g
- Cholesterol
- 102 mg
- Sodium
- 1016 mg
A chowder is a thick soup, usually made with a flour and cream or milk base. Ree came up with this recipe for her daughter Paige, who is a big fan of potato soup. She makes it in big batches and keeps Paige’s fridge all stocked up. The soup can also be frozen and reheated.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 36 g
- Saturated Fat
- 16 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 27 g
- Cholesterol
- 102 mg
- Sodium
- 1016 mg
Ingredients
Directions
Special equipment:
a stick blender or an immersion blender- In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.
- Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.
- Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.
- Serve in bowls, garnished with the remaining cheese, green onions and sausage.
