Smoked Sausage Potato Chowder Recipes

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.

Steps:

• In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
• Add onions to pot, and saute until they begin to soften.
• Add carrots and celery, and saute for 5 minutes, or until tender.
• Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
• Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
• Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
• Add sausage back to soup.
• Add Corn, half and half, and cheeses.
• Simmer until hot, and all cheeses are melted, and combined.
• Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
• Garnish with green onions, and serve with crusty bread.

Steps:

• Brown sausage in a soup pot over medium high heat.
• Add broth and water, potatoes (reserve sauce mix) and mixed vegetables, bring to a boil.
• Reduce heat, whisk in sauce mix, salt and lemon pepper until blended.
• Cover and simmer over low heat 10-15 minutes or until potatoes are tender, stirring occasionally.
• Stir in milk, cook uncovered, over medium heat until heated through (Do not bring to boil).
• Remove from heat, stir in chopped chives and serve.

Steps:

• Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
• Add oil and potatoes to skillet and cook until golden brown.
• Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
• Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

Steps:

• Put a large skillet on the stove on Med High. Put oil in the pan and add the chopped onions and garlic. Peel and cube the potatoes. The smaller the cube the less cooking time. Add salt and pepper to season accordingly to your taste. Turn the potatoes every few minutes till they are browned on all sides. Slice the smoked sausage (I use the skinless with cheese inside) and add to the pan. Cover then stir every few minutes. We like the meat really browned so I turn up the heat to high till the sausage slices are the right color.
• Serve with a salad and some sweet tea, and you have the perfect midweek meal.

Steps:

• In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot.
• Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
• Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
• Add the fat free half and half and stir until heated through.
• Mix/shake together the cornstarch and milk; stir into the soup.
• When heated through, stir in the cheese, but do not allow to boil.

Steps:

• In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add sausage and bacon to the hot oil and cook for 2 minutes, stirring constantly. Add onion and cook until tender, about 3 minutes longer. Add potato and saute 1 more minute. Add chicken broth and bring to a boil for 1 minute. Stirring, add corn kernels and corn cob rounds. Close and lock the lid. Choose high pressure and set timer for 6 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Turn on the saute function and bring chowder to a boil. Add coconut milk and season with salt and pepper. Continue boiling until liquid has evaporated a bit and chowder has thickened, about 5 minutes. To increase thickness if desired, mix potato starch and water together in a bowl and add to the pot, stirring constantly until incorporated.

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:

• Preheat the oven to 375°F. In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. Drizzle with olive oil and season on top. Bake covered for 40 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray. Cut sausage into 1/2" cubes. Combine all ingredients in a large bowl.
• Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.