Since February’s Foodie Pen Pal reveal is tomorrow and so is the start of SoupaPalooza, I decided to post a soup recipe today. We love soup and have it often for lunch. One type of soup that we especially love is potato soup.
When I posted the Confetti Potato and Ham Soup recipe, I said that it was one of my two favorite potato soups. Sausage Potato and Corn Chowder is the other one. This provides another use for breakfast sausage other than just cooking it for breakfast If I can find it on sale, I love Jimmy Dean sausage in this, but any ground sausage will work. I usually use a locally-made sausage that is sold for a very reasonable price. The original recipe called for a can of low sodium chicken broth. I have changed the recipe to use the water the potatoes are cooked in and Better than Bouillon chicken flavor. Granulated bouillon may also be used.
This is a hearty chowder that makes a lot so it is a good choice for a “Soup Supper”. Add some hot bread and a salad and you will be well fed at a very inexpensive price.
The chowder has a tendency to thicken up when it is refrigerated so a little more milk or water may need to be added upon reheating. This soup actually gets better with age, so it is perfect to make ahead and reheat.
This recipe has been in the files on my computer for a very long time, and I do not know where it came from.
5 to 6 medium potatoes, peeled and cubed
1 lb. pork sausage
1 medium onion, chopped
1/3 to 1/2 c. diced red pepper
1 large clove garlic, minced
1/2 c. flour
2 t. Better than Bouillon Chicken Flavor or granulated chicken bouillon
5 to 6 cups milk
1 (1 lb.) cans cream style corn
salt and pepper to taste
Place potatoes in a saucepan and cover with water. Bring to a boil and cook until just crisp/tender, about 8 to 10 minutes. Meanwhile brown sausage, onion, red pepper and garlic in a large cooking pot. Do not drain. Stir flour into sausage and cook for 1 to 2 minutes. Add milk, 2 cups of the potato cooking water, and the Better than Bouillon. Bring to a boil, stirring often to prevent scorching. Boil 1 minute. Remove from heat and add drained potatoes and the cream corn. Return to heat and cook on low until ingredients are heated through. Makes 6 to 8 servings.
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