Corn Chowder with Sausage
Original Country Sausage (Medium), butter, celery, red potatoes, chicken broth, corn and cream make this soup a winter favorite. Try it with your family.
Over medium-high heat, brown sausage in a large skillet until cooked thoroughly. Remove from heat and set aside.
In a large Dutch oven, melt butter over medium heat. Add celery and cook until softened, about 5 minutes.
Pour in broth and add potatoes. Cover and simmer until potatoes are almost tender, 10-15 minutes.
Stir in the remaining ingredients and cook until potatoes are very tender.
- 1 lb Original Country Sausage (Medium)
- 1 Tbs butter
- 2 celery stalks, sliced thin
- 1 lb red potatoes, washed and quartered
- 2(14.5 oz) containers chicken broth (vegetable also works)
- 1 1/2 cups corn, thawed
- 2 cups cream
- 1/4 tsp salt
- 1/4 tsp black pepper