11 February 2009

Recipe: Smoky Potato Corn Chowder

Winter is returning to central Illinois with cold rain today. Here is a recipe perfect for warming up some bellies, and at least a corner of the kitchen. I developed it because I had heavy cream to use, but it is good without it and is also tasty without the smoked sausage or with Italian sausage or with spinach or kale or... well, you get it. It's very adaptable.


Smoky Potato Corn Chowder

6-8 potatoes, peeled and cut into chunks

1 onion, diced

4 celery stalks

1 can sweet corn (drained or undrained -- read on)

1 lb. beef smoked sausage, sliced

1 1/2-2 cups chicken broth

1-2 cups cream

1-2 T butter

black pepper

Put everything except cream in the crockpot. Set on low for 6-8 hours or high for 4 hours. Stir occasionally. Before serving, add cream to desired consistency and stir in butter and add pepper to taste. Mashing up a few of the potatoes will make it more creamy.

Note-- This can also be made on the stovetop. If you make it in the crockpot and aren't home to stir the soup, you may end up with discolored potatoes. They still taste good. Also, if you add the undrained corn to the soup, it will be slightly sweet. Drained corn will make the soup less sweet, but you may need a bit more broth.


Tonya said...

Wow, that looks YUM! It's 70+ degrees here during the day right now, but if it gets cold again, I may have to try that one. We love soups and I try to do at least one a week.

What's up with your bedrest? Are you and little E doing okay?

April said...

I'm doing fine, Tonya. Thank you for asking. I made a stupid mistake in reporting and my doctor was being cautious. But all is going pretty well.

And you and your 70 degree weather and your half-dressed, sweating children (from your comment on the other post) are all making me jealous! It got up to 45 here today, but it was sunny so it still felt like heaven. ) Enjoy your sunshine. I'll think of you in August. :)

The Passarelli's said...

That looks great April! I will have to try that soon.