Tuesday, August 20, 2013

Sausage Potato Chowder

Hearty and filling. I hope you don't wait for cold weather to try this one!

Adapted from allrecipes.com

Sausage Potato Chowder

(Yield: approximately 6 quarts*)

20 small red potatoes, leave skins on & cut in chunks
2 large onions, coarsely chopped
1 (14 ounce) package smoked sausage, sliced
3 to 4 carrots, peeled and sliced thin
3 quarts water (12 cups**)
(**note: use 3 cups less than this if using chicken broth or chicken bouillon cubes rather than bouillon paste)
4 Tablespoons chicken bouillon paste
[(or 3 cups chicken broth) (or 3 chicken bouillon cubes dissolved in 3 cups hot water)]
1/2 teaspoon celery seed
2 teaspoons garlic powder
Salt, to taste (I use 2 teaspoons)
Pepper, to taste (I use 1 teaspoon)
1 stick (1/2 cup) butter
3/4 cup (approx.) flour
12 ounce can evaporated milk (or milk), slightly warm

Combine the potatoes, onions, sausage, carrots, and water in a large stockpot.
Bring to a boil, and then cook over medium heat until potatoes are tender, about 15 to 20 minutes.
Stir in the chicken bouillon paste (or broth, or bouillon cubes dissolved in water), celery seed, garlic powder, salt, and pepper.
In a separate medium saucepan, melt butter over medium-low heat.
Whisk in flour, a little at a time, and cook, stirring constantly until thick. Slowly whisk in milk.
Continue whisking over medium heat for 2 minutes.
Stir the milk mixture into the stockpot, and cook soup for 10 minutes on low. Serve.

*use half of all ingredients for 3 quarts

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