Smokedsausagepotatochowder Recipes

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SMOKED SAUSAGE AND POTATO CORN CHOWDER



Smoked Sausage and Potato Corn Chowder image

The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.

Provided by blueguitargirl1985

Categories     Chowders

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 lbs smoked beef sausage, kielbasa or 2 lbs Polish sausage, sliced
1 tablespoon butter
2 medium sweet onions, cut in large chunks
5 -6 celery ribs, sliced
1 large carrot, peeled and sliced
1/4 cup all-purpose flour
1 1/2-2 quarts chicken broth
9 medium potatoes, peeled and cubed
1 teaspoon garlic powder
1/2 teaspoon pepper
32 ounces frozen corn
1 quart half-and-half cream
3 cups sharp cheddar cheese, shredded
4 ounces Velveeta cheese, cubed
1 -2 teaspoon chicken base (optional)
salt (to taste)
sliced green onion

Steps:

  • In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
  • Add onions to pot, and saute until they begin to soften.
  • Add carrots and celery, and saute for 5 minutes, or until tender.
  • Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
  • Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
  • Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
  • Add sausage back to soup.
  • Add Corn, half and half, and cheeses.
  • Simmer until hot, and all cheeses are melted, and combined.
  • Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
  • Garnish with green onions, and serve with crusty bread.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER



30 Minute Smoked Sausage and Corn Chowder image

Make and share this 30 Minute Smoked Sausage and Corn Chowder recipe from Food.com.

Provided by Libby1

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces smoked sausage, fully cooked, sliced 1/8
1 cup green onion, sliced
2 teaspoons vegetable oil
2 cans vegetable broth, 14 1/2-ounces
2 cups o'brien frozen potatoes
1 (13 3/4 ounce) can cream-style corn
1/8 teaspoon red pepper, ground
1/2 cup heavy cream

Steps:

  • In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
  • Stir in sausage, broth, potatoes, corn and red pepper.
  • Bring to a boil; reduce heat to low.
  • Simmer uncovered for 20 minutes.
  • Stir in cream; heat through.
  • Garnish with additional sliced green onions, if desired.

Nutrition Facts : Calories 385.5, Fat 30.7, SaturatedFat 12.8, Cholesterol 77.5, Sodium 790.8, Carbohydrate 20.5, Fiber 1.8, Sugar 4.3, Protein 10

SMOKED SAUSAGE & POTATO CHOWDER



Smoked Sausage & Potato Chowder image

This hearty chowder will warm hearts and bellies any night of the week. So quick, so easy and so delicious! A main course soup.

Provided by Lorac

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fully-cooked smoked sausage, thinly sliced
1 (14 1/2 ounce) can beef broth
1 cup water
1 (5 ounce) package scalloped potatoes mix, with cheese
2 cups frozen mixed vegetables
salt
1/4 teaspoon lemon pepper
2 cups whole milk
2 tablespoons chopped fresh chives

Steps:

  • Brown sausage in a soup pot over medium high heat.
  • Add broth and water, potatoes (reserve sauce mix) and mixed vegetables, bring to a boil.
  • Reduce heat, whisk in sauce mix, salt and lemon pepper until blended.
  • Cover and simmer over low heat 10-15 minutes or until potatoes are tender, stirring occasionally.
  • Stir in milk, cook uncovered, over medium heat until heated through (Do not bring to boil).
  • Remove from heat, stir in chopped chives and serve.

SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
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 Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

Nutrition Facts :

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