Sausage and corn chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. pork sausage meat12 (approx) medium potatoes, peeled and diced1 large red bell pepper, diced1.5 cups frozen corn0.5 cups large yellow onion, diced3.5 cups chicken stock1 cup waterSpices:4 sprigs thyme (leaves)2 Tbsp diced garlic2 Tbsp (approx) lime juice2 Tbsp medium salsa1 tsp cumin1 tsp dried oregano1 Tbsp (approx) cilantro 1 Tbsp BBQ sauceabout 10 drops Frank's red hot saucesalt & pepper to tasteTo finish:3/4 cup half-and-half
1. Brown sausage in a skillet until cooked through. Drain if there is a lot of excess grease (may not be required).
2. Add all ingredients except for half-and-half cream to the slow cooker, stir and cook for 4h until potatoes are cooked through and a knife passes easily, but have not turned mushy.
3. Blend roughly, leaving some chunks for texture.
4. Add 3/4 c. half-and-half, stir through and heat if the soup has cooled. Garnish with any leftover cilantro, taste and serve.
Serving Size: serves 8-10
Number of Servings: 10
Recipe submitted by SparkPeople user JOANNE_MARIE1.
2. Add all ingredients except for half-and-half cream to the slow cooker, stir and cook for 4h until potatoes are cooked through and a knife passes easily, but have not turned mushy.
3. Blend roughly, leaving some chunks for texture.
4. Add 3/4 c. half-and-half, stir through and heat if the soup has cooled. Garnish with any leftover cilantro, taste and serve.
Serving Size: serves 8-10
Number of Servings: 10
Recipe submitted by SparkPeople user JOANNE_MARIE1.
Nutritional Info Amount Per Serving
- Calories: 374.3
- Total Fat: 15.6 g
- Cholesterol: 53.2 mg
- Sodium: 630.3 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 4.5 g
- Protein: 17.8 g
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