Scrumptious Sausage Corn Chowder

 

The weather is warming up but that doesn't mean you have to stop eating soup does it?  I always have thought of corn chowder as a summertime food.  There are so many variations of corn chowder, some with bacon, some with cream, some with tons of butter.  This is one that is a bit different from those of the "norm".  The added sausage makes it a meal in itself and since it cooks up in a half hour you can spend less time in the kitchen and more time out in the sunshine!


Ingredients:

1 lb ground sausage
1 onion, diced
1 green pepper, diced
1 garlic clove, minced
3 potatoes, diced into bite size pieces
2 T flour
4 cups 1% milk
2 cans cream style corn
1 can corn kernels (I prefer those labeled extra sweet)
1 tsp herb de provence
1 tsp salt
1/2 tsp fresh cracked pepper
3 T parsley, chopped

Directions:

Over medium high heat, brown and crumble sausage in large pot.  When sausage begins to brown, add onion, pepper and garlic.  Cook until sausage is no longer pink and vegetables have softened.  Drain if needed (my sausage was not render much grease so I did not bother).  Stir in flour and cook 4 minutes.  Add milk, corn, cream corn, potatoes, salt, pepper and herb de provence. Bring just to a bubble and then reduce heat to low and simmer 25 minutes until soup is thickened and potatoes are tender.  Remove from heat, stir in parsley and add more salt and pepper is desired.