Potato Sausage Chowder Recipes

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SAUSAGE CHOWDER



Sausage Chowder image

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.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound bulk sage-flavored sausage or sausage of your choice
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

Steps:

  • In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , 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. , 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 : Calories 401 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES



Hearty Corn Chowder With Sausage and Potatoes image

This corn chowder made with Italian sausage, creamed corn, potatoes, onions, and milk is perfect for a cold-weather lunch or dinner starter.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Appetizer     Soup

Time 55m

Yield 6

Number Of Ingredients 12

1 pound bulk Italian sausage or country-style sausage
1 cup 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 small can (8 ounces) cream-style corn
1/4 teaspoon freshly ground black pepper
A dash of hot sauce
2 cups of half-and-half or whole milk
1 tablespoon butter
1/2 teaspoon salt, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 564 kcal, Carbohydrate 44 g, Cholesterol 78 mg, Fiber 4 g, Protein 22 g, SaturatedFat 15 g, Sodium 1293 mg, Sugar 11 g, Fat 35 g, ServingSize 4 to 6 cups (4 to 6 servings), UnsaturatedFat 0 g

HEARTY SAUSAGE POTATO CHOWDER



Hearty Sausage Potato Chowder image

This hearty chowder with spicy turkey sausage and diced potatoes will definitely warm you up on a cool night! Perfect easy dinner recipe!

Provided by Andi Gleeson

Yield 4 people

Number Of Ingredients 8

1 tablespoon olive oil
1 pound uncooked ground turkey sausage (casings removed)
2 tablespoons all purpose flour
1 pound small potatoes (diced into 1/2" pieces)
3-4 cups reduced-sodium chicken broth
15 ounces canned fire roasted tomatoes (well drained)
1 cup half and half ((OK to substitute milk))
1 bunch green onions (sliced)

Steps:

  • Heat oil in a dutch oven over medium-high heat. Add sausage, and crumble and brown until cooked through. Sprinkle flour over the sausage, and stir to coat.
  • Add diced potatoes, and pour in enough broth to just cover the potatoes. Bring to a simmer, and reduce heat to medium. Cover and simmer approximately 10 minutes or until potatoes are tender enough to break with a spoon.
  • Stir in drained tomatoes, half and half, and green onions. Bring soup back to a simmer, and cook for 2-3 minutes longer before serving.

POTATO SAUSAGE CHOWDER



Potato Sausage Chowder image

Get your big stew pot out and make some of this for a snappy cold night! This is comfort food at its finest and has been known to make people go off their diets! Tee hee, make it your own..there is plenty of room for adjustments with this one! Here are the basics:

Provided by Caryn Dalton

Categories     Chowders

Time 45m

Yield 12 serving(s)

Number Of Ingredients 18

1 small onion
2 bay leaves, lightly crushed
2 sprigs tarragon, lightly crushed
1 lb smoked sausage (or your preference of sausage)
3 -4 lbs red potatoes, skin on
1 (24 ounce) bag frozen onion and three pepper blend
1 teaspoon chicken bouillon granule
1 teaspoon garlic salt
1 tablespoon onion powder
1 teaspoon poultry seasoning
1 pinch white pepper
1/4 teaspoon black pepper
4 cups condensed chicken broth
4 cups milk
6 tablespoons flour
1/8 cup butter
1 cup cheddar cheese, grated
diced green onion (to garnish)

Steps:

  • Slice link sausage in half, then in half again and lay slices on foil lined broiler sheet. Broil about 10 inches away from heat until Links get slightly charred. Turn and broil once more until side 2 is lightly charred. Remove from oven. DON'T LEAVE IN THE OVEN WHILE DOING POTATOES CAUSE THE SAUSAGE WILL SHRIVEL UP! Umm -- don't ask me how I know that.
  • Wash and cut up your small onion (don't peel it). Add the onion, bay leaves and tarragon to either some cheesecloth or an old worn out rag tied with some string to contain the herbs and onion. Throw this in the big pot.
  • Meanwhile, cube about 3 pounds skin on (about 8-10 big) potatoes into small cubes, about the size of marbles or make 'em bigger if you like them that way. Smaller cubes means the chowder gets done faster. Thinly slice about 1 pound of potatoes, skin on. Reserve the sliced potatoes. Put the cubed potatoes in the pot and cover with water by 1 inch or so. Add the 1 tsp of chicken buillon. Cook, on high in your BIG pot so you don't have to worry about the potato foam until you get a good boil and then turn down heat to med-high. Continue to boil 25 minutes or longer depending on how big you cubed your potatoes. You want your potatoes soft enough that they are mashable but not so soft that they begin to lose their shape! Stir often to make sure nothing sticks to the bottom of the pot.
  • Meanwhile, with scissors, cut those slices of sausage into little chunks. Reserve.
  • Stir fry your onion and 3 pepper blend till the onion is no longer opaque. You do not want to cook until the peppers lose their vibrant colors. Reserve.
  • After you have been boiling your cubed potatoes about 20 minutes, go ahead and add the sliced potatotes. Boil another 5-10 minutes. At this point, if you didn't add too much water to begin with you should be running out of water and needing to stir more often. If you did add too much water to begin with, then just remove some liquid until you only have about 2 cups left in the pot with the potatoes. This is the time to remove your bouquet garni (the cheesecloth or rag filled with the onion and herbs) add your chicken broth and turn that heat down to medium. Also, go ahead and add the rest of the spices, the sausage you cut up and reserved and the veggies you just stir fried. Simmer, uncovered for about 10-15 minutes on medium heat. Your chowder should not be boiling. Stir often.
  • In a large saucepan, whisk together the cold milk and the flour. Simmer, whisking frequently. Add the butter and melt completely, still stirring frequently. After butter has melted, SLOWLY pour the milk mixture into the big pot with the rest of the ingredients, stirring constantly to incorporate. Simmer on LOW another 5 minutes, stirring and scraping bottom of pot frequently.
  • Serve garnished with grated cheddar cheese and diced green onions if desired.
  • Note: Corn is a wonderful ingredient to add to this chowder as is chopped spinach and kale. Wonderful served with hot cornbread. Yummy.

Nutrition Facts : Calories 381.8, Fat 21.1, SaturatedFat 9.7, Cholesterol 53, Sodium 1242.9, Carbohydrate 27.6, Fiber 2.2, Sugar 2, Protein 19.9

CHEESY ITALIAN SAUSAGE POTATO CHOWDER



Cheesy Italian Sausage Potato Chowder image

This is the bomb. I added a bunch of spinach to it, and it just added to the flavor. I used whole milk and didn't bother peeling my potatoes. Yum. Serving size is estimated.

Provided by AmyZoe

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup diced yellow onion
1 lb loose mild Italian sausage
1/2 teaspoon extra virgin olive oil
4 cups peeled and diced potatoes
3 cups chicken stock or 3 cups chicken broth
1 cup diced celery
1 cup heavy cream or 1 cup milk
1 cup shredded cheddar cheese

Steps:

  • In a pan, heat the olive oil over medium heat.
  • When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat.
  • In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil.
  • Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
  • Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.

HEARTY POTATO AND SAUSAGE CHOWDER



Hearty Potato and Sausage Chowder image

Make and share this Hearty Potato and Sausage Chowder recipe from Food.com.

Provided by Lindas Kitchen

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1 1/2 cups thinly sliced onions
3 tablespoons all-purpose flour
3 cups cubed 3/4 inch potatoes
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese or 2 cups American cheese
8 ounces cooked Polish sausage, cut into 1/4 inch slices

Steps:

  • In 3-quart saucepan melt butter.
  • Stir in onion; cook over medium heat until tender, 4 to 5 minutes.
  • Stir in flour until smooth and bubbly, about 1 minute.
  • Stir in potatoes, milk, salt and pepper. Cover; continue cooking, stirring occasionally, until potatoes are fork tender, about 25 to 30 minutes.
  • Stir in cheese and sausage. Continue cooking, stirring occasionally, until cheese is melted and sausage is heated through, 2 to 3 minutes.

Nutrition Facts : Calories 535.4, Fat 37.1, SaturatedFat 20.4, Cholesterol 109.1, Sodium 1092.6, Carbohydrate 28.7, Fiber 2.3, Sugar 2.5, Protein 22.4

EASY SAUSAGE CHOWDER



Easy Sausage Chowder image

"This super soup, flavored with fresh basil, makes a hearty summer lunch," says Suzanne Ververka of White Cloud, Michigan.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 11

1 pound fully cooked smoked sausage, halved and thinly sliced
1 medium onion, quartered and thinly sliced
4 cups diced potatoes
3 cups water
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

Steps:

  • In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 855mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.

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