Showing posts with label corn and potato chowder. Show all posts
Showing posts with label corn and potato chowder. Show all posts

Thursday, February 7, 2013

Corn, Potato, and Sausage Chowder




 
LUCY BURDETTE: On days when I have a lot of words to write--or if I'm imagining I'm on staff at the Key West Police Department (right), I need a fast dinner--but yummy of course! My stepmother used to make a corn chowder recipe that involved sausage, butter, and creamed corn, and probably some heavy cream too. It was delicious, but the kind of thing I always felt a little guilty eating. Over the years I've streamlined her recipe and we still love it. It's easy as cherry pie from a can and hearty enough to serve as supper. Tonight we're having it with a nice green salad, topped with avocado and pepper slices.

INGREDIENTS

 32 oz box of chicken broth (organic if you prefer)
1 12-16 oz roll of pork sausage (or use 6 or so links of chicken sausage)
1 large onion, chopped
2 large Idaho potatoes, chopped into thin slices
12 oz bag of frozen corn (of course, if it's corn season, feel free to use fresh!) I prefer the white shoepeg corn, but it wasn't available this time.

Fry up the sausage until brown, breaking up the roll into bite-sized pieces as it cooks. Drain these well on a plate lined with paper towels.



In the same pan, with almost all of the grease drained off, saute the onions until brown. Pour the broth into a large stockpot, add the cooked sausage, the cooked onions, and the raw potato slices. Bring this to a simmer and cook until the potatoes start to get soft. (Maybe 15 minutes?) Add the corn and simmer another five minutes. You could add a dash of milk or cream at the end, but we like it just as it is. Maybe garnish with a couple of cranks of cracked pepper--and enjoy!

I'm afraid this recipe has nothing to do with Key West, but man and woman cannot live by Key Lime pie alone, right? Although I went to a book launch party last night for David Sloan's THE ULTIMATE KEY LIME PIE COOKBOOK--and he seems to think Key Lime goes with about everything! And it certainly would make a nice dessert after you've eaten a healthy soup and salad for supper...

Meanwhile, don't forget that TOPPED CHEF will be out in May! But you can pre-order the book today. And then please follow Lucy on Twitter,  Facebook, and Pinterest too.