Polish Sausage Chowder
This hearty chowder is full of great MIO ingredients, like Mountain View Meat Company Polish Sausage, Hiland Half and Half and Scissortail Farms herbs. Serve it with a loaf of crusty bread.
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Ingredients
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- 2 packages Mountain View Polish Sausage
- 2 cups diced white onion
- 4 cups red potatoes, diced
- 1 cup diced celery
- 4 cups chicken broth
- 2 cans (14.75 oz each) cream-style corn
- 1 pint Hiland Half-and-Half
- 1/2 cup Scissortail Farms freshly chopped parsley
- 1 teaspoon Head Country Championship Seasoning
- 1/2 teaspoon dried dill
- Salt and freshly ground black pepper, to taste
- Slurry, to thicken: 2 teaspoons cornstarch, dissolved in water, optional. Slice Polish Sausage in half lengthwise, then cut into 1/2 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, Head Country, 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 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.