creamy corn chowder
I don’t know about you, but I love soup during the winter. I pretty much make it at least once a week when the cold winds blow, and this corn chowder is a favorite. You’re going to love it too!
INGREDIENTS
– 1 lb sweet or spicy Italian sausage
– 2 stalks celery, diced
– 1 onion, diced
– 1 red bell pepper, diced
– 4 russet or gold potatoes, washed and dried
– 4 cups sweet corn (canned or frozen)
– 1 1/2 tsp kosher salt
– 1/2 tsp black pepper
– 1 sprig fresh thyme
– 3 bay leaves
– 3 cups chicken stock
– 1 cup whole milk
– parsley (optional)
– shredded cheese (optional)
INSTRUCTIONS
– Brown the sausage in a stockpot over medium heat. Break into small pieces until it is fully browned, 6-8 minutes. If more than two tbsp of liquid remains after browning, discard the extra.
– Add the diced celery, diced onion, and diced bell pepper to the browned sausage. Stir and sauté until they are soft, 4-6 minutes.
– Peel or leave the skin on and dice three of the potatoes into 1/2-inch cubes. Sliced the remaining potatoes into 1/2-inch wedges so they are easier to find and blend after they cook. Add all of the prepared potatoes, 2 cups of sweet corn, salt, black pepper, thyme, bay leaves, and chicken stock to the stockpot.
Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender or when a knife inserted meets no resistance.
– Remove the wedges of potato and combine them with the remaining 2 cups of corn and whole milk. Blend until they are smooth, and pour the mixture into the soup.
Bring the soup to a simmer and cook for 5 minutes to warm. Serve with fresh parsley and shredded cheese.
