Potato Sausage Chowder Slow Cooker Food

SLOW COOKER SAUSAGE AND POTATO CHOWDER

Steps:

• Brown ground sausage in skillet over medium high heat or in multi-cooker until fully cooked. Drain any excess grease.
• Wash and dice potatoes into bite sized pieces and add to slow cooker along with cooked sausage
• Add corn, seasonings and vegetable broth
• Whisk together flour with 1/4 cup water until smooth and add to slow cooker
• Stir everything to combine then cover and cook on high for 3-4 hour or low for 6-8 until potatoes are tender
• Stir in cream and let heat though another 15 minutes or so

CROCK POT SAUSAGE POTATO SOUP RECIPE

Steps:

• Brown the ground sausage and drain any remaining fat.
• Add to the slow cooker. I used a 6 quart slow cooker.
• Place in the minced garlic, onion, potato, salt, pepper, and broth.
• Stir to combine.
• Cook on low for 5-6 hours on low.
• 30 minutes before eating stir in the whipping cream.
• Cover the crock pot and cook on high for 30 minutes.
• Stir and serve.

POTATO CHOWDER

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Steps:

• Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
• Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
• Cook on high for about 4 hours or on low for about 6 hours.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
• Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
• Check for seasoning - add salt and/or pepper, as needed.
• Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

POTATO SAUSAGE CHOWDER: SLOW COOKER

Steps:

• Brown sausage and onion in a skillet. Drain well if necessary.
• Line bottom of slow cooker with veggies.
• Top veggies with cooked sausage and onions.
• Pour chicken broth into slow cooker.
• Turn crock pot to low and cook 4 to 5 hours.
• Before serving: add evaporated milk and cheddar cheese. Season with salt and pepper to taste.
• If a thicker soup is desired, add 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water.

SLOW COOKED HAM AND POTATO CHOWDER

Steps:

• Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
• Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
• Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
• Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

POTATO SAUSAGE CHOWDER

Steps:

• Slice link sausage in half, then in half again and lay slices on foil lined broiler sheet. Broil about 10 inches away from heat until Links get slightly charred. Turn and broil once more until side 2 is lightly charred. Remove from oven. DON'T LEAVE IN THE OVEN WHILE DOING POTATOES CAUSE THE SAUSAGE WILL SHRIVEL UP! Umm -- don't ask me how I know that.
• Wash and cut up your small onion (don't peel it). Add the onion, bay leaves and tarragon to either some cheesecloth or an old worn out rag tied with some string to contain the herbs and onion. Throw this in the big pot.
• Meanwhile, cube about 3 pounds skin on (about 8-10 big) potatoes into small cubes, about the size of marbles or make 'em bigger if you like them that way. Smaller cubes means the chowder gets done faster. Thinly slice about 1 pound of potatoes, skin on. Reserve the sliced potatoes. Put the cubed potatoes in the pot and cover with water by 1 inch or so. Add the 1 tsp of chicken buillon. Cook, on high in your BIG pot so you don't have to worry about the potato foam until you get a good boil and then turn down heat to med-high. Continue to boil 25 minutes or longer depending on how big you cubed your potatoes. You want your potatoes soft enough that they are mashable but not so soft that they begin to lose their shape! Stir often to make sure nothing sticks to the bottom of the pot.
• Meanwhile, with scissors, cut those slices of sausage into little chunks. Reserve.
• Stir fry your onion and 3 pepper blend till the onion is no longer opaque. You do not want to cook until the peppers lose their vibrant colors. Reserve.
• After you have been boiling your cubed potatoes about 20 minutes, go ahead and add the sliced potatotes. Boil another 5-10 minutes. At this point, if you didn't add too much water to begin with you should be running out of water and needing to stir more often. If you did add too much water to begin with, then just remove some liquid until you only have about 2 cups left in the pot with the potatoes. This is the time to remove your bouquet garni (the cheesecloth or rag filled with the onion and herbs) add your chicken broth and turn that heat down to medium. Also, go ahead and add the rest of the spices, the sausage you cut up and reserved and the veggies you just stir fried. Simmer, uncovered for about 10-15 minutes on medium heat. Your chowder should not be boiling. Stir often.
• In a large saucepan, whisk together the cold milk and the flour. Simmer, whisking frequently. Add the butter and melt completely, still stirring frequently. After butter has melted, SLOWLY pour the milk mixture into the big pot with the rest of the ingredients, stirring constantly to incorporate. Simmer on LOW another 5 minutes, stirring and scraping bottom of pot frequently.
• Serve garnished with grated cheddar cheese and diced green onions if desired.
• Note: Corn is a wonderful ingredient to add to this chowder as is chopped spinach and kale. Wonderful served with hot cornbread. Yummy.