Thursday, October 13, 2011

Potato Corn Chowder with Turkey Sausage

I made a successful recipe and thought I would share.  There are not any exact amounts as it is a soup so just go with it.

Ingredients:

leeks
red potatoes (new potatoes)
fresh corn
chicken stock
salt and pepper
turkey sausage crumbles
water
milk
red pepper bruschetta
olive oil
cayenne pepper

Okay, this is how I did it -  I chopped the leeks and then sauteed them in about a tablespoon or two of olive oil.  While that was sauteing the leeks I took three ears of fresh corn and cut the kernels off and then took the knife and scraped the cream off the cob.  Three ears made about 1/2 to 1 cup of corn.  The leeks I salted a peppered as I did the corn and the potatoes.  I tossed the corn on top of the translucent leeks and 1/4 to 1/2 tsp of cayenne pepper to taste.  I then chopped the potatoes to bite size pieces and added to the pot with about 2 tablespoons of the red pepper bruschetta.  That is a specialty item at the grocery store and is not necessary but it adds color.  You could probably use jarred roasted red peppers.  Then I added some chicken stock, because that is what I had on hand, and water to cover the potato mixture.  When the potatoes were nearly tender I added the package of turkey sausage crumbles and about 1/2 to a 1 cup of milk.  Taste and adjust the seasonings.  This was so yummy you can not believe and it is even better the next day. 




2 comments:

Briana Shepley said...

I can attest, it was delish!

Frugal in WV said...

I love anything with leeks, it sounds like it was delicious!