Recipe by The Kitchen at Johnsonville Sausage
"This hearty chowder with chunks of sausage makes a delicious warming meal on a chilly day."
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1 (19 ounce) package
Johnsonville® Italian Mild Sausage Links
potatoes, peeled and cut into 1/4-inch dice
1 1/2 cups
fresh or frozen whole kernel corn
minced fresh thyme leaves
red bell pepper, diced
green onions, sliced
Salt and pepper to taste
chopped Italian parsley
Easy to make, and my moderately picky family mostly loved it (one teenage son abstained on principle). But this compliment from my husband made it worthy of 5 stars: "Honey, you should open a restaurant." Bam. There ya go.
Delicious! I made it as directed except I used evaporated milk for the half and half and used dried thyme and parsley.
Good, but missing something. I think it would work better with spicy or sweet sausage to give it more kick.
Delicious!!! This was a great soup with good consistency. Since I like to use ingredients I have on hand, I added leftover ham instead if sausage, though I'm sure sausage would be great. Also - substituting evaporated milk for heavy cream works well. Extra potatoes make it hardy. The recipe is great as is, but I always like to know which substitutions work so I don't have to run out and buy a missing ingredient.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Potato Chowder with Mild Italian Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 275
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