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Bacon & Cheddar Sausage Corn Chowder
- Prep. 10 min
- Cook time 20 min
- Foodies. 5
- Print the recipe
Ingredients
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1 package of Dalisa Bacon & Cheddar sausages
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1 leek (white part only)
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6 small potatoes (or 2 large)
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1 tbsp minced garlic
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4 tbsp butter
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4 tbsp all-purpose unbleached flour
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2 cups chicken broth
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2 cups milk
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3-4 sprigs fresh thyme
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2 cups corn kernels
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1 cup 35% cream
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Chopped green onions (for garnish)
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2 tbsp chicken bouillon concentrate (powder)
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Salt and pepper to taste
Preparation
- Slice the leek and cut the potatoes into cubes.
- Remove the casing from the sausages, crumble the meat, and brown it in a hot pan with 1 tbsp of butter.
- Add the garlic, leek, flour, and the remaining butter, then mix well.
- Add the chicken broth, milk, thyme, and the diced potatoes.
- Bring to a boil, then reduce the heat and let it simmer, covered, for 20 minutes.
- Stir in the corn, cream, and chicken bouillon concentrate and cook anther 5 minutes.
- Season with salt and pepper, then serve, garnished with chopped green onions.
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