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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