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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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  1. 2 packages Mountain View Polish Sausage
  2. 2 cups diced white onion
  3. 4 cups red potatoes, diced
  4. 1 cup diced celery
  5. 4 cups chicken broth
  6. 2 cans (14.75 oz each) cream-style corn
  7. 1 pint Hiland Half-and-Half
  8. 1/2 cup Scissortail Farms freshly chopped parsley
  9. 1 teaspoon Head Country Championship Seasoning
  10. 1/2 teaspoon dried dill
  11. Salt and freshly ground black pepper, to taste
  1. 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!
  2. 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.

Find it online: https://www.miocoalition.com/recipes/polish-sausage-chowder/