Potato, Corn, and Sausage Chowder
Ingredients
Produce
onion1 large, dicedred potato6-8 large, diced
corn2 cups kernels
Dry Goods
chicken broth4 cupstable salt1/8 teaspoon
cornstarch2 1/2 teaspoons
Protein
Italian sausage1 poundDairy
half and half1/2 cupshredded cheddar cheese1 cup
Instructions
Smooth and creamy potatoes, paired with pops of sweetness in the corn, and rounded out with the salty flavor of Italian sausage. This is an incredibly simple chowder you can make in the slow cooker, Instant Pot, or on your stovetop. It also freezes great! Make it from fresh: Instant Pot Instructions:
- Add all the ingredients to the Instant Pot except for the cornstarch and half and half. Secure the lid and set to High Pressure, 20 minutes, with quick pressure release.
- After the soup has cooked, remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
- Add the slurry back into the pot, then stir in the half and half.
- Serve the soup with shredded cheese on top, if desired.
- Add all the ingredients except for the cornstarch and the half and half, and secure the lid. Cook on low for 4 hours, high for 2 hours, until the potatoes are soft and falling apart and the sausage is cooked all the way through.
- remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
- Add the slurry back into the pot, then stir in the half and half.
- Serve the soup with shredded cheese on top, if desired.
- Heat 2 tablespoons of olive oil over low heat until shimmering, and then add the onions and cook until starting to soften, about 3-5 minutes.
- Add the chopped potatoes, corn, broth, and salt and bring to a rolling simmer.
- Turn the heat to low and cook, 40-50 minutes, until the potatoes are cooked all the way through and starting to fall apart, and the sausage is cooked through.
- Stir in the half and half and heat through.
- Serve the soup with cheese on top, if desired.
Prep Plan
Prep it for later:
1. Chop the potatoes and onions and add to a large resealable bag or container, along with the corn, broth concentrate, salt, and sausage.
2. Shred the cheese, if needed, and store in a separate bag or container.
You’ll need:
1 bag with all soup ingredients except for cornstarch and half and half.
1 bag with shredded cheese.
Prepare from prepped:
Instant Pot Instructions:
1. Add the bag of vegetables and broth to the Instant Pot. Secure the lid and set to High Pressure, 20 minutes, with quick pressure release.
2. After the soup has cooked, remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
3. Add the slurry back into the pot, then stir in the half and half.
4. Serve the soup with shredded cheese on top, if desired.
Slow Cooker Instructions:
1. Add the bag of vegetables and broth to the slow cooker and secure the lid.
2. Cook on low for 4 hours, high for 2 hours, until the potatoes are soft and falling apart and the sausage is cooked all the way through.
3. Remove 2-3 tablespoons of liquid and combine in a small bowl with cornstarch, stirring to make a smooth slurry.
4. Add the slurry back into the pot, then stir in the half and half.
5. Serve the soup with shredded cheese on top, if desired.
Stovetop Instructions (cornstarch not needed here)
1. Add the contents of the bag of vegetables and sausage, including broth, to a pan over medium heat.
2. Bring the contents of the pot to a rolling simmer.
3. Lower the heat and cook, 40-50 minutes, until the potatoes are cooked all the way through and starting to fall apart, and the sausage is cooked through.
4. Stir in the half and half and heat through.
5. Serve the soup with cheese on top, if desired.
