This time of year you can often find a pot of stew, chili, or soup bubbling away on the stovetop. But if you are looking for a new comfort food recipe, this Corn Chowder is something you must try!
- 1 lb pork breakfast sausage (either regular or sage flavor)
- 8-10 petite gold potatoes
- 1 red bell pepper
- 2-3 stalks of celery
- 1 tbls minced garlic
- 6 oz frozen chopped onion
- 12 oz frozen corn kernels
- 2 tbls fresh sage
- 1 can cream corn
- 1 can chicken broth
- Celery salt
- Garlic salt
- 4 tbls butter
- ¼ c. flour
- 1-2 c. milk
Start by chopping your vegetables. You will want to cut the potatoes into halves of quarters. The celery and pepper will be diced into large chunks.
In a large pot, brown the breakfast sausage over medium heat. Remove the sausage from the pot, but keep the grease.
Add the potatoes to the pot and cook for 5 minutes, being sure to stir constantly. Next, add the pepper, celery, onion, corn, and garlic. Continue cooking until vegetables are tender, about 5 more minutes.
Finely chop the sage and add it to your vegetables. Season the mixture with celery salt, garlic salt, and pepper.
Add the cooked sausage, cream corn and chicken broth then stir thoroughly. Next, add just enough milk to cover all of the vegetables with liquid.
In a skillet melt the butter. Add the flour and stir with a whisk until a thick paste forms. Cook for 3-5 minutes. Slowly add ½ cup of milk to the mixture while stirring with the whisk. Add the milk mixture to the vegetable/sausage mixture.
Simmer for up to 2 hours making sure that the potatoes stay firm (nobody likes mushy potatoes in their chowder).
Some people will top their chowder with cheese or oyster crackers, but it’s great straight out of the pot.