Sausage and Corn Chowder
The weather has been frightful which makes soup so delightful.
1 tbsp olive oil
12 ounces mild italian sausage (I like turkey)
Salt and pepper
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
32 ounces chicken stock
5 medium red potatoes, peeled and diced
½ cup corn (frozen or canned)
1 cup cream or half n half
In a 5 quart skillet or stock pan, heat skillet on medium. Drizzle olive oil so it covers the bottom of the pan. Remove the sausage from the casings and crumble into the hot pan. Add the onion and salt and pepper. (I use about ½ tsp of kosher salt, not too much because the chicken stock has salt.) When the sausage is browned add the garlic and bell pepper. (Sometimes I had a diced jalapeno for a tad bit of warmth.)
Once the onion is translucent and the garlic and pepper have cooked a bit add the stock, being sure to scrape up any browned bits off the bottom. Add the potatoes. You may need to add a bit more stock if the potatoes aren’t covered. Bring to a boil, reduce to a simmer and cook until the potatoes are tender…about 20 minutes or so. At this point use a potato masher to smoosh some of the potatoes and break up the sausage a little more. This will help thicken the broth up. Add the cream, bring back to a simmer and voila…soup is ready.