Autumn Sausage Corn Soup Food

CORN-SAUSAGE CHOWDER

Steps:

• In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
• Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
• Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

CORN AND SAUSAGE SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender. Add sausage and garlic; cook for 8-10 minutes or until heated., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

AUTUMN SAUSAGE SOUP

Steps:

• Cut sausage into 1 inch pieces, then in half again.
• In a frying pan heat oil cook sausages for 3 minutes.
• Add diced potatoes cook for 2 minutes set aside.
• In a large soup pot add beef stock, carrots celery, rutabaga, onion.
• Boil 20 minutes or until vegetables are tender.
• Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
• Simmer for 10 minutes.
• Add green pepper and parsley simmer another 5 minutes.

CORN, SAUSAGE, AND BEAN CHOWDER

Steps:

• Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
• Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
• At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
• Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

AUTUMN HARVEST SOUP

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

AUTUMN SOUP

Steps:

• Combine all ingredients in a large kettle.
• Cook until vegetables and the barley are tender.
• Option:can be placed in a slow cooker on low for 8-9 hours if wished.
• .