creamy sausage corn chowder - yum!
(2 ratings)
It has been so very cold this Winter in Central Pennsylvania and it is the perfect time for soups and chowders. I enjoy creating new soups and this one sure was a nice change. It warmed us up on a very snowy Saturday.
(2 ratings)
yield
4 to 6
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For creamy sausage corn chowder - yum!
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1 lbsausage links, your choice of flavor, sliced
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1/2 mdonion, chopped
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2celery stalks, chopped
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2 mdcarrots, sliced (about 1/2 inch in size)
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7cheddar and onion frozen perogies
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32 ozveggie stock or low sodium chicken broth
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2 cfrozen corn
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3 Tbspbutter
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1/4 call purpose flour
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1 1/2 cfat free half and half
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freshly ground pepper to taste
How To Make creamy sausage corn chowder - yum!
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1In a large pan cook the sausage, onion and celery over medium heat until the meat is no longer pink.
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2Add the veggie stock or chicken broth, perogies and carrots. Bring this to a boil then reduce heat to a simmer, do not cover, for 20 to 25 minutes until the perogies are tender. Add the corn and simmer another 10 to 15 minutes.
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3In a small pan melt the butter, stir in the flour and mix until nice and smooth. I used a whisk. Now gradually add the half and half, bring the mixture to a boil and cook for another 1 to 2 minutes stiring constantly until it thickens up. Add this to the soup base. Simmer for a few minutes until it is nice and creamy and all the ingredients have been incorporated. Serve with your favorite bread.
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Categories & Tags for Creamy Sausage Corn Chowder - Yum!:
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