Sausage and Corn Chowder from Hatfield®

Name: Sausage and Corn Chowder from Hatfield®
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 pinch Pinch freshly ground black pepper; 1 Tbsp butter; 1 rib celery rib, thinly sliced; 18 fluid ounces 18 fluid ounces chicken broth; 355 milliliters corn; 237 milliliters half-and-half cream; 2 leeks, halved lengthwise and cut into 1/8-inch-thick slices; 237 milliliters milk; 1 pinch Pinch nutmeg; 340 grams russet potatoes, washed and quartered; 0 teaspoons salt

Sausage and Corn Chowder from Hatfield® might be just the soup you are searching for. This gluten free and vegetarian recipe serves 8. One portion of this dish contains about 4g of protein, 7g of fat, and Head to the store and pick up corn, leeks, celery, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Melt butter in a 4-quart pot.

Ingredients you will need

Butter

Equipment you will use

Pot

Add leeks (strips of the white and pale green parts only) and celery and cook over medium heat, stirring frequently, 5 to 7 minutes.

Ingredients you will need

Celery

Leek

Add potatoes and broth; cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, cream, salt, and pepper, and nutmeg and cook until potatoes are very tender, about 10 minutes more.

Ingredients you will need

Potato