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Despite the 90° temperatures that we’re having during the day,
once September hits, I move into “soup mode.” I absolutely love it! The thicker and chunkier, the better,
beginning with the concoction below. It goes together quickly, keeps 3 to 4
days in the fridge, and it’s wonderful alongside half a sandwich, salad, or all
on its own with a crusty roll.
Smoked Sausage and Corn Chowder
8 oz. smoked sausage, fully cooked, thinly sliced
1 c. chopped Melissa’s shallots
1 carrot, diced
1 rib celery, diced
3½ - 4 c. chicken stock
2½ - 3 c. frozen O’Brien potatoes
1 14.75-oz. can cream style corn
1/8 t. cayenne
1/8 t. Old Bay
¼ t. Italian
seasoning
½ c. heavy cream
In a large saucepan, ground sausage over medium heat. Add shallots and sauté
an additional 3 to 4 minutes. Drain any excess fat. Stir in broth, potatoes,
corn, cayenne, old Bay, Italian seasoning, and salt and pepper to taste.
Bring to a boil; reduce heat to low. Simmer uncovered for 25 to 30 minutes.
Stir in cream; heat through.
Garnish with croutons and sliced scallions, if desired.
5 comments:
I love soup at any season! This looks really comforting and tasty.
I’m definitely going to make this!
Love the addition of the O'Brien potatoes and the creamed corn! It's hard to get the Hubs to eat any soup when it's still warm, but I love it any time of the year. We are due for a legitimate cold front next week, so this will go on the list.
Looks yummy. I wouldn’t have made anything with sausage at one time but I quite enjoy it in recipes these days.
This looks realy healthy and hearty! I have eaten only soup in lunches since at the end of August. I feel myself really good,
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