Italian Sausage Chowder Recipes

Steps:

• In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

Steps:

• Cook sausage in a large sauce pot, crunbling with the edge of a spoon, until no longer pink.
• Drain, add onion and cook until soft.
• Add broth, potatoes and garlic, bring to a boil, reduce heat and simmer until potatoes are tender.
• Add spinach and cook until wilted.
• Stir in cream, season with salt and pepper and serve.

Steps:

• In a pan, heat the olive oil over medium heat.
• When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat.
• In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil.
• Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
• Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.

Steps:

• Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
• Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
• When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.