I made a chicken chowder the other day that turned out pretty darn tasty. It was rich, creamy, and perfect for the fall weather (and our head colds).
My daughter requested that I make it again, only this time using sausage instead of chicken, so I flipped some ingredients around and made a lovely sausage chowder just for her. I must say, it was equally delicious!
Now if you absolutely hate sausage then you can sub it with chicken, use cream of chicken instead of cream of celery, and use 1 cup of regular cream in place of the beer (my original chicken chowder recipe).
Keep in mind that I cook for a small army, so if your family is smaller you can freeze what you won't eat and save it for a cold, rainy day. Also there's lots of chopping involved, so feel free to do the chopping the night before. Oh, and when I say chopped I mean diced really big.. You basically want cubes. Anyway, you can also just throw it in a large crockpot the next morning if you're feeling lazy. I've included cooking directions for both stovetop and crockpot cooking.
Moo's Sausage Chowder
Ingredients:1 - cup chopped carrots
2 - cups chopped precooked sausage (kielbasa, brats, cocktail weenies, it really doesn't matter)
1 - med coursely chopped yellow onion
2 - chopped celery stalks (approx 1/2 c)
4 - medium diced gold potatoes (approx 4 c)
1 - can drained whole kernel corn
1 - can undrained diced tomatoes
2 - tbsp fresh chopped parsley
1 - tsp each* salt & fresh ground pepper
1/2 - tsp whole celery seed
1 - tbsp minced garlic
1 - tbsp yellow mustard
1 - can of cream of whatever soup (I used celery)
1- 32 oz carton vegetable broth
1 - can cheap beer (I used Coors Light... don't judge me)
1 - 8 oz pkg cubed cream cheese
*Optional - Shredded sharp cheddar cheese (to taste) and a loaf of crusty bread to sop up the last juicy bits.
Pour all of the ingredients into a large stock pot and bring to a boil.
Turn down the heat to med-low, cover and simmer for an hour (stirring occasionally).
OR.... If you're feeling lazy...
Throw everything in a *large* crockpot and cook on low for 6-ish hours.
Serve hot and (if desired) top with shredded sharp cheddar and serve with crusty bread.
Eat & enjoy!!