Polish Sausage Chowder

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Polish Sausage Chowder

  • 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

    1/2 cup freshly chopped parsley

    1 tsp. Head Country Championship Seasoning

    1 tsp. dried dill weed

    Salt and freshly ground black pepper, to taste

  • Step 1Slurry, to thicken: 2 tsp. 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!

    Step 2Tip: 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.

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