Sausage and corn chowder
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Sausage and corn chowder calories by ingredient
Introduction
Warm, hearty, and satisfying meal soup with a bit of heat and creamy from blended potatoes. Will make your kitchen smell amazing and freezes down very well for leftovers Warm, hearty, and satisfying meal soup with a bit of heat and creamy from blended potatoes. Will make your kitchen smell amazing and freezes down very well for leftoversNumber of Servings: 10
Ingredients
-
1 lb. pork sausage meat
12 (approx) medium potatoes, peeled and diced
1 large red bell pepper, diced
1.5 cups frozen corn
0.5 cups large yellow onion, diced
3.5 cups chicken stock
1 cup water
Spices:
4 sprigs thyme (leaves)
2 Tbsp diced garlic
2 Tbsp (approx) lime juice
2 Tbsp medium salsa
1 tsp cumin
1 tsp dried oregano
1 Tbsp (approx) cilantro
1 Tbsp BBQ sauce
about 10 drops Frank's red hot sauce
salt & pepper to taste
To finish:
3/4 cup half-and-half
Directions
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.