Sausage And Sweet Potato Chowder Food

SAUSAGE CHOWDER

Steps:

• In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

SWEET POTATO SEAFOOD CHOWDER

Steps:

• Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
• Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
• Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

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, SAUSAGE AND PEPPER CHOWDER

Steps:

• In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
• Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

SLOW-COOKER SWEET POTATOES AND SAUSAGE

Steps:

• Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme.
• In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.

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.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
• Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
• Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
• Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
• Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
• Season the chowder with salt and black pepper.
• Remove and discard the bay leaves.
• Garnish with cilantro to serve.

KALE, CORN, AND SWEET POTATO CHOWDER

Steps:

• Heat the canola oil over medium-high heat in a large pot.
• For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
• Thoroughly combine the thyme and tumeric with the vegetables.
• Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
• Add desired amount of cayenne pepper.
• In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
• When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.

SWEET POTATO AND SHRIMP CHOWDER

Steps:

• Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
• Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
• Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
• Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
• Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
• Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.

SAUSAGE AND SWEET POTATO CHOWDER

Steps:

• In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot.
• Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
• Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
• Add the fat free half and half and stir until heated through.
• Mix/shake together the cornstarch and milk; stir into the soup.
• When heated through, stir in the cheese, but do not allow to boil.

SAUSAGE BEAN CHOWDER

Steps:

• In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.

SAUSAGE AND SWEET POTATO BAKE

Steps:

• Preheat oven to 375.
• Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.
• Place potatoes, onions and apples into ziploc bag.
• Pour in olive oil and all seasoning (more or less of these taste.).
• Shake bag until everything is coated well.
• Pour into 13x9 in pan and toss with sausage.
• Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.

EASY SAUSAGE CHOWDER

Steps:

• In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.

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.

QUICK SPICY SAUSAGE CORN CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

KIELBASA POTATO CHOWDER

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

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

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES

Steps:

• Gather the ingredients.
• Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
• Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
• Gradually add the chicken broth and stir until well blended.
• Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
• Cover and continue cooking, stirring occasionally, until the potatoes are tender.
• Add the half-and-half, light cream, or milk; stir in the butter.
• Taste and add salt, as needed, and heat through.
• Serve and enjoy.

HEARTY SAUSAGE POTATO CHOWDER

Steps:

• Heat oil in a dutch oven over medium-high heat. Add sausage, and crumble and brown until cooked through. Sprinkle flour over the sausage, and stir to coat.
• Add diced potatoes, and pour in enough broth to just cover the potatoes. Bring to a simmer, and reduce heat to medium. Cover and simmer approximately 10 minutes or until potatoes are tender enough to break with a spoon.
• Stir in drained tomatoes, half and half, and green onions. Bring soup back to a simmer, and cook for 2-3 minutes longer before serving.