corn chowder with chicken sausage
Corn chowder is one of my favorite soups - and yet I've never made it before this time. Over the summer I traded some tomato jam and fresh garden veggies for my neighbor Tom's corn chowder... and it was amazing. I tried to file it away on my cooking to-do list, but completely forgot until yesterday. I was searching for low sodium recipes that I could make for my grandfather's Christmas present. I never realize how much sodium I must be consuming until I consciously try to remove it.
After spending some time on Pinterest, I landed on a few recipes for gifts. Sometimes healthy recipes really end up tasting healthy. This one tastes great. Like, I figured I had to try it to ensure that it was not poisonous - but I cleaned the bowl out. It did help that I added in some pan-roasted sourdough croutons. Since there was no added salt to the recipe (outside of chicken broth), I added a little extra to the croutons for flavor. Croutons are always a good idea - but they are not included in the gift :)
A few notes:
SO FAST // This recipe came together in less than 30 minutes from start to finish. Plus, I was watching a Hallmark movie about a romantic ice sculpture contest while I was cooking.
SAUSAGE // This was a great addition. In order to be healthy, I opted for chicken sausage as the recipe called for - but was sure to pick a flavor that would compliment the idea of corn. Plus, slice it really thin so that you end up with more sausage in each serving.
CROUTONS // see above. such a good idea... but I'd be happy to skip them if it meant taking the leftovers to the office.
- Melt butter in a large saucepan over medium heat. Add onion; cook 2 1/2 minutes or until soft. Stir in potato and next 5 ingredients (through corn); bring to a boil. Reduce heat; simmer 15 minutes or until potato is soft. Remove 2 cups, purée, and return to pan.
- Stir in sausage and milk over low heat; cook until thick (about 5 minutes). Remove from heat. Garnish with cheese if desired and parsley.
Shopping List
1 tablespoon butter
1/2 cup finely chopped onion
2 cups cubed peeled Yukon gold potato
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups chicken broth
1 cup water
2 cups frozen whole-kernel corn, thawed
1/2 package (about 6 ounces) chicken sausage, thinly sliced
1/2 cup 2% reduced-fat milk
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup finely chopped onion
2 cups cubed peeled Yukon gold potato
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups chicken broth
1 cup water
2 cups frozen whole-kernel corn, thawed
1/2 package (about 6 ounces) chicken sausage, thinly sliced
1/2 cup 2% reduced-fat milk
2 tablespoons chopped fresh flat-leaf parsley
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