Saturday, December 10, 2011

Mmm, mmm, good

Oh soup season. Here we are again. Cold, dreary nights. Snowy, windy days. Warm, hearty, tasty soups. It just goes so well together. A week or two ago, on such a snowy and stormy day, some friends came over and brought along a delicious soup. Oh, it was tasty. To say that my husband loved it would be a gross understatement. The man couldn't stop talking about it! So, I knew this was a soup I had to master. One of the unusual things about it was that it had breakfast sausage in it. We don't typically have a lot of sausage around here. I'm not sure why, it just doesn't usually make it into the daily rotation of meals. But Hubby...he loves sausage. So he really loved the soup. Anyway, today I gave it a shot. And it was a raging success. So, here's my take on Sausage and Corn Chowder. Do enjoy. :)

Sausage and Corn Chowder

1 Lb Sausage (I used Farmland's Pork and Bacon Sausage)
1 small onion, chopped
2-3 minced garlic cloves
3-4 potatoes, cubed
2 cans of whole kernel corn
2 cans of creamed corn
1 can of evaporated milk
Chicken Stock
1 cup and 1/2 cup of heavy cream
1/4 cup of flour or cornmeal
1 1/2 Tbs Basil
salt, and pepper to taste

Brown sausage in the bottom of a large saucepan. When the sausage is cooked, add the garlic and onions and saute until soft. Add potatoes and saute for a couple of minutes. Pour in the cans of corn (no need to drain) and the evaporated milk. Add enough chicken stock to make it as soupy as you would like. Add basil. Simmer, stirring occasionally, until the potatoes are tender. Once the potatoes are cooked, mix the 1/2 cup of cream with the 1/4 cup of flour (or cornmeal) to form a roux. Add to the soup and stir. Allow to simmer for another 5-10 minutes, then add the other 1 cup of cream. Add salt and pepper to taste.

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