Corn Sausage Chowder
Source of Recipe
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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.
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