I’m going to have to be honest, January is not my favorite time of year. I mean, yes, it’s a great time to refresh, recharge and make resolutions. But it’s also the beginning of what I see as a whole long stretch of cold weather and way too long until spring break. I’ve been working on vacation plan for this year, which helps a little, but in order to look at the bright side of things, I have to remember that it is, at least, prime soup season. And I truly love soup! So, I’m working pretty hard on creating some new soup recipes over the next few weeks, and I hope you all will love them!
This is a take on my very favorite Slow Cooker Corn and Potato Chowder but it goes the extra mile by adding sausage. Now, I sautéed my sausage up the day before when I already had a pan out on the stove, but I often also use my multi-cooker when I’m making recipes like this, because then I can just do everything right there in one-pot all at once.
From there it’s pretty easy! Easily dice a few potatoes, add some frozen corn, seasonings and broth and you are well on your way.
I love how easy it is to make a hearty, filling dinner that my whole family eats up without complaint. I love throwing this one in the slow cooker when I know I’m going to have to run out the door at dinner time. I can grab a quick bowl if needed before I leave, yet I know everyone else has a dinner to fill their bellies while I’m away.
- 1 pound ground breakfast sausage
- 1 pound gold potatoes
- 16 oz frozen corn kernels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 cups vegetable broth (or chicken broth)
- 1/4 cup flour
- 1 cup heavy cream
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
Also try my other favorite chowder recipes:
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