One of my favorite things to do is ask other women what they make for supper. If you know me, you know I do this. I’m always asking my friends, family, acquaintances, even strangers what they’re cookin’. Erika had some family in town a few months ago and they came over to our house for dessert one evening. While they were here, I asked Aunt Rene what she likes to make and she said this Cheesy Veggie Chowder and I, of course, needed the recipe ;).
Thank you Aunt Rene! My family loved this yummy soup supper too!
The original recipe called for a garnish of crispy bacon pieces but I added chicken sausage to our chowder instead. Either way would be delish!
1 pound ground Italian or breakfast sausage (turkey, chicken or pork will work!)
1/2 cup chopped onion
3 cups chopped carrots (I used baby carrots instead)
4 cups cubed potatoes (about 2 potatoes)
3.5 cups chicken broth or stock
3 cans whole kernel corn, drained
1/4 cup butter
1/4 cup flour
2 cups milk
1 tablespoon prepared yellow mustard
2 cups shredded Cheddar cheese
1 dozen bacon slices fried and crumbled (optional)
Salt and Pepper
Salt and Pepper
In a large pot over medium-high heat, brown your sausage until cooked and crumbly.
Next, add in the onion, carrots, potatoes and broth with a nice pinch of salt and pepper. Bring to a boil and then reduce heat to low and simmer about 20 minutes or until potatoes are tender. Stir in the corn, add in butter, flour and stir until smooth. Gradually add milk stirring constantly until mixed well. Stir in mustard and then cheese. Cook until cheese is melted and soup is heated thoroughly.
When serving, you can garnish with a little more cheese and crumbly bacon.
Thanks again Rene!! Come visit me again and share more yummy recipes :).