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.
Servings and Ingredients
|19 oz.||sweet Italian sausage links|
|3 tbsp.||Hy-Vee butter|
|2 c.||onion, chopped|
|2 clove(s)||garlic, minced|
|⅓ c.||Hy-Vee all-purpose flour|
|1||(32 oz) container Hy-Vee chicken broth|
|2||large 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|
|1||large 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
- 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.
- 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.
- 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).
- 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.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 1800mg
- Total Carbohydrates: 116g
- Protein: 31g
Straw to amber in color and made with at least 50% malted wheat, this wheat beer (German in origin) contains aromas and flavors of banana and clove. The flavor in these beers comes largely from the yeast strains used during the fermentation process. “Weizen” means “wheat” and “hefe” means yeast. This style varies widely from filtered versions known as “Kristal Weizen”, dark versions known as “Dunkel Weizen”, and strong, bock-like versions known as “Weizenbock”. These styles share a commonality, however; with low acidity and moderate alcohol levels, the style is very highly carbonated with a long-lasting head.