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Corn Sausage Chowder




Source of Recipe


Blackwolf Run


List of Ingredients




-1 pound bulk pork sausage
-1/2 cup coarsely chopped onion
-1/2 cup coarsely chopped celery
-1/2 cup diced red bell pepper
-1/2 cup brandy
-1/2 teaspoon dried marjoram
-1/2 teaspoon dried rosemary
-1/2 teaspoon basil
-1 bay leaf
-4 cups of 1/2-inch peeled, diced potatoes
-3 cups water
-2 tablespoons chicken base or 5 bouillon cubes
-1 can (17 ounces) whole-kernel corn, drained
-1 cup milk
-2 cups whipping cream
-3/4 cup flour mixed with 1/2 cup corn oil to make a roux
-Salt and pepper to taste
-Poultry seasoning to taste



Recipe



-In large soup pot over high heat, brown sausage.
-Drain off fat.
-Add onions, celery and bell pepper, and saute until onions are transparent.
-Add brandy and reduce until almost gone, about 2 minutes.
-Add marjoram, rosemary, basil, bay leaf, potatoes, water, chicken base and corn.
-Reduce heat and simmer until potatoes are tender, about 10 minutes.
-Add milk and whipping cream and bring to boil.
-Reduce heat to medium-low.
-Whisk in roux gradually, letting soup thicken to desired consistency (you may have some roux left).
-Season to taste with salt, pepper and poultry seasoning.
*Makes 6 to 8 servings.