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Blackwolf Run Corn Sausage Chowder Recipe

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This recipe for Blackwolf Run Corn Sausage Chowder, by , is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Nelson
Added: Sunday, May 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb bulk pork sausage, 1/2 cup coarsely chopped onion, 1/2 cup coarsely chopped celery, 1/2 cup diced red bell pepper, 1/2 cup brandy, 1/2 tsp dried marjoram, 1/2 tsp dried rosemary, 1/2 tsp basil, 1 bay leaf, 4 cups of 1/2 inch peeled and diced potatoes, 3 cups water, 2 Tbsp chicken base or 5 bouillon cubes, 1 can (17 oz) whole-kernel corn, drained, 1 cup milk, 2 cups whipping cream, 3/4 cups flour mixed with 1/2 cup corn oil to make a roux, salt and pepper to taste, poulty seasoning to taste.

Directions:
Directions:
In large soup pot over high heat, brown sausage. Drain off fat. Add onions, celery, and bell pepper and saute until onions are transparent. Add brandy and reduce until almost gone, about 2 minutes.
Add marjoram, rosemary, basil, bay leaf, potatoes, water, chicken base and corn. Reduce heat and simmer until potatoes are tender, about 10 minutes.

Add milk and whipping cream and bring to a boil. Reduce heat to medium-low. Whisk in roux gradually, letting soup thicken to desired consistency (you may have some roux left). Season to taste with salt, pepper, and poulty seasoning.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
REALLY good chowder from a ritzy golf club in Kohler. REALLY good. Easy on the poultry seasoning.

 

 

 

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