Recipes

• 2 pkgs. (12 oz. each) Bar- S Polish Sausage
• 2 cups white onion, diced
• 4 cups red potatoes, scrubbed, diced
• 1 cup celery, diced
• 4 cups chicken broth
• 2 cans (14.75 oz. each) cream-style corn
• 1 pint Hiland Half-and-Half
• ½ cup freshly chopped parsley
• 1 tsp. dried dill weed
• Salt and freshly ground black pepper, to taste

Instructions

Slurry, to thicken: 2 tsp. cornstarch, dissolved in water, optional

Slice Polish Sausage in half lengthwise, then cut into ½-inch slices. In a large stockpot, lightly brown sausage and onions. Add diced potatoes, celery, and chicken broth; simmer until potatoes are just tender. Stir in corn, half-and-half, parsley, dill, salt and pepper to taste; simmer until heated through, about 10 minutes. Thicken if desired, using a slurry, then enjoy!

Tip: To thicken any soup, stew, chowder, or gravy, a slurry is all you need! I like to use cornstarch, since it will thicken almost instantly. Combine one part cornstarch to two parts cool liquid, such as water or broth; mix well to dissolve any lumps. Slowly add the slurry to the simmering liquid, stirring constantly. Start with a few tablespoons of the slurry, and proceed with a bit more at a time, until the desired thickness is achieved.

Filed Under

• Soups