By JulieVR
One of my favourite meals is a creamy, hearty soup – served in a crusty bread bowl I can tear apart and eat afterwards. It’s easy to do using those large kaiser buns you find in most bakeries – slice off the top and scoop out the innards and you have yourself an edible bowl. Thick chowders are best for serving inside – brothy soups tend to soak through the bowl too quickly. A single sausage adds a ton of flavour to this potato, corn and cheddar soup – it’s a great way to stretch a small quantity of meat to feed the whole family.
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Sausage, Corn, Potato and Cheddar Chowder
Ingredients:
- 1 spicy Italian sausage
- canola or olive oil, for cooking
- 1 large onion, finely chopped
- 1 stalk celery, chopped
- 2 Tbsp. flour
- 1 tsp. cumin
- 3 cups chicken broth or water
- 1-2 potatoes, unpeeled and diced
- 1 can sweet kernel corn, drained
- 1 cup milk or 1/2 cup half & half (or to taste)
- 1 cup grated old cheddar cheese
- Salt and pepper
Directions:
- Squeeze the sausage out of its casing into a medium saucepan that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, breaking the meat up, until onion is translucent and the sausage is cooked.
- Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.
- Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper. Serves 4.
