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Sausage Chicken and Corn Chowder

February 3, 2013

Soups

 Chickasaws

Sausage Chicken and Corn Chowder
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Recipe type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 4 medium sausage patties
  • 1 Tbsp Butter
  • 2 Medium chopped Onions
  • 1 Medium chopped Red Pepper
  • 4 Cups of Chicken Broth
  • 2 Cups of Butternut Squash, cubed
  • 2 Large Yellow Potatoes, cubed
  • 1 Tbsp Fresh Thyme
  • 16 oz bag of Frozen Yellow Corn Kernels
  • ½ Cup Whipping Cream
  • 3 Cups Diced Roasted Chicken
Instructions
  1. Cook sausage patties in large saute pan.
  2. Transfer cooked sausage into soup pot.
  3. Melt butter in saute pan over medium heat.
  4. Add onions, red peppers to saute pan for 10 minutes.
  5. Transfer ½ amount of onion and peppers to the soup pot.
  6. Add chicken broth, cubed squash, cubed potatoes and fresh thyme to saute pan.
  7. Reduce heat and simmer uncovered until squash and potatoes are tender.
  8. Remove squash/potato mixture from heat, cool.
  9. Blend squash/potato mixture in a food processor or hand blender.
  10. Add blended mixture to the soup pot.
  11. Add corn, cream and simmer for 10 minutes.
  12. Remove soup base from the heat and place into the refrigerator to chill.
  13. This base can be made ahead of time.
  14. Once ready to serve, place soup pot on low medium heat.
  15. Add diced roasted chicken.
  16. Season with salt and pepper.

 

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