Sausage-and-Potato Corn Chowder

Recipe

Soup, Chili & Stew
Sausage-and-Potato Corn Chowder

Primary Media

Bread bowls filled with sausage-and-potato corn chowder

User Rating

3.96 out of 5 stars
Rate it:
51 ratings

Recipe Data

8
Servings
15min
Prep
1hr
Total

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    Description

    You certainly don't have to serve this chowder in bread bowls, but why wouldn't you? Look for 7- or 8-ounce bread bowls in the Bakery.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    19 oz.sweet Italian sausage links
    3 tbsp.Hy-Vee butter
    2 c.onion, chopped
    2 clove(s)garlic, minced
    c.Hy-Vee all-purpose flour
    1(32 oz) container Hy-Vee chicken broth
    2large Yukon Gold potatoes, cut into 3/4-inch chunks, about 3 c.
    1 tbsp.fresh parsley, chopped
    1 tbsp.fresh sage, chopped
    1 tbsp.fresh basil, chopped
    ½ tsp.Hy-Vee salt
    1 ½ c.Hy-Vee half-and-half
    3 c.Hy-Vee frozen corn, thawed
    1large red, or green bell pepper, seeded, and chopped
    8(8 oz each) Hy-Vee Bakery white bread bowls
    Fresh basil, for garnish

    Things To Grab

    • Large stockpot
    • Medium stockpot

    Directions

    1. Halve sausage lengthwise; remove casings and cut sausage into 1/2-inch slices. Place in a large stockpot; cook over medium-high heat for 5 minutes or until brown, stirring occasionally. Remove sausage; set aside. Reserve drippings in stockpot.
    2. Add butter to stockpot. Cook onion and garlic in hot butter until softened. Reduce heat to low. Stir in flour until well-blended. Slowly add broth, stirring constantly. Stir in potatoes, parsley, sage, basil and salt. Bring mixture to a boil, stirring constantly; reduce heat. Simmer, covered, for 10 minutes.
    3. Add half-and-half, corn, bell pepper and reserved sausage to stockpot. Simmer gently for 10 minutes more or until potatoes are tender (do not boil).
    4. Meanwhile, for bread bowls, use a sharp knife to cut off bread tops. Hollow out the middle with a fork or your fingers, leaving thick bread shells. Ladle soup into bread bowls. Garnish with basil, if desired. Serve immediately.

    Nutrition facts

    Servings

    740 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 50mg
    • Sodium: 1800mg
    • Total Carbohydrates: 116g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 60%
    0%
    Iron 35%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.