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Tuesday, April 22, 2014

Sausage and Corn Chowder

I was scouring the web here while back for some new things to try in the kitchen. For one, it was cold and I was looking for comfort food. For two, I had a toothache and had grown tired of mashed potatoes and pudding. So, I needed something for warmth and something soft. I came across a recipe for Sausage and Corn Chowder.
Let me start off with the fact that sausage is NOT one of my favorite meats to work with. Never have been a fan. But, let me tell you... this chowder is completely amazing. I will admit that I did do a bit of tweaking on the recipe from its original version. I promise you tho, one bite will send warmth all the way down to your toes. The aroma drifts through the house and makes your mouth water... quite literally! I can't say enough good things about it! And the best part? Other than it being soft... Soft is good.. haha! It cooks in under half an hour! Can it get any better!?

What you'll need:

1 lb of Pork Sausage (I use Tennessee Pride, but any would do.. I bet Spicy would be good!)
3 cloves of garlic, minced
3 TBS Flour (I use unbleached while whole wheat flour)
Dash of Salt
Dash of Pepper
1/2 tsp of Thyme
1/4 tsp of Rosemary
4 Cups of Chicken Broth
2 Cups of frozen shredded hash browns
1 can of Whole Kernel Corn, drained
1 can of Evaporated Milk
1/2 package of Peppered Gravy Mix **
1 Cup of Shredded Mild Cheddar Cheese

Now before I get started, I have to brag on a kitchen gadget of mine and my wonderful husband. If you don't own a garlic mincer, I suggest you get one.. they are very handy! And here's my husband mincing my garlic for me. Through the years, he had gotten to be a lot more familiar in the kitchen. I'm so proud! =)
Isn't that pretty?! 

Okay, back to making chowder! 

Put your sausage and minced garlic in a medium to large pot. Cook on medium heat until sausage is cooked all the way through and no longer pink. Drain, put back in pot, and back on stove. 


Sprinkle mixture with flour then add salt, pepper, thyme and rosemary. Stir and cook on medium heat for one minute. 

Next add in your chicken broth, hash browns, and corn. Bring to a boil. Cover, reduce heat, and allow to simmer for 15 minutes. 

Now add in your evaporated milk and gravy mix.
** A little note about the gravy mix =) If you add it directly into the pot, odds are, it will cause lumps in your chowder. I take a ladle and dip some of the liquid from the chowder into a bowl. Add the gravy mix to the liquid and whisk together. Not only will this ensure it gets mixed up well, it should prevent any lumping. Once mixed, add to your pot.

Allow to cook for an additional 5 or so minutes to give it time to thicken. Stir in cheese. Once cheese is melted, it's ready to serve! 

Garnish with additional cheese if you like. I mean, seriously, can you ever have too much cheese? You can serve this with Wheat Thins (My favorite!) or any other cracker of choice. 

I hope you enjoy! =)

Leah Shumack is the voice behind Clair's Freebies. Born and raised in ski country Western NY where I still live today with my beautiful 8 year old daughter. When I'm not tending to her or out scoping deals I enjoy entering giveaways and trying out new things in the kitchen!

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