Wednesday, May 9, 2012
While clipping coupons the other day, I came across a picture of this delicious chowder with instructions to find the recipe online. Here is where to find the original recipe. Ironically, my sister made note of the exact same recipe this week. Funny!
I changed the recipe a little bit, so here is my version.
19 oz Gold'n Plump® Hot Italian Chicken Sausage(my grocer didn't carry, so I bought "The Turkey Store Hot Italian Sausage")
1 tablespoon olive oil
1 medium onion
1 large red pepper (chopped)
1 large carrot (chopped)
2 stalks celery (chopped)
3 medium russet potatoes (cubed, unpeeled)
1/2 teaspoon dried Italian seasoning
4 cups chicken broth
1 can (12 ounces) evaporated milk
1 can (about 15 ounces) cream-style corn
1 cup whole kernel corn (I used frozen corn & I would add more next time)
I didn't want big sausage "coins" in my soup, so I took the skins off the sausage and browned it so it would be "ground turkey". I will do the same next time as well.
In soup kettle, saute onion, pepper, carrot & celery in olive oil.
Stir in potatoes, Italian seasoning, and broth. Bring to a boil; reduce heat to low. Cover and simmer about 20 minutes or until vegetables are very tender.
Stir in evaporated milk, cream-style corn, whole kernel corn, and ground sausage. Simmer 1o minutes over low heat until hot.