Corn and Chicken Sausage Chowder

I made more soup! And this one is very good. Corn and Chicken Sausage Chowder is another frankenrecipe. I really need to start following recipes again because it is a lot of work to write out your own recipes with ingredients and directions. Here are my directions: peel, cut, boil, stir, try not to burn yourself. Just kidding, I’ll write better ones below.

I have another damn cold. This is my third of the season. Felicia has agreed to help me put some habits in place to help shore up my immune system. I’m thinking if I sleep more that 5 hours a night and maybe exercise a few times a week would be a good start.

So if you are sick, see if you can get someone to make this for you. Or make it yourself, unless you have a fever then just stay in bed.

What You Need

  • 2 tbsp butter
  • 5 yukon gold or any small, thin skinned potato
  • 1 small yellow or white onion
  • 2 cloves garlic (or 2 of those frozen cubes)
  • 6 oz sausage (I used chicken, use what you like, can be sweet or spicy)
  • 8 oz milk (any kind except skim)
  • 2 cups chicken stock (try and use low sodium so you can control the amount of salt)
  • 1 14oz can of corn or 14oz frozen corn, doesn’t matter but we are going to put the corn in a hot pan and if it is frozen it will sizzle and might throw hot water droplets around so be careful.
  • 1 tablespoon flour
  • Vegetable oil
  • A few shakes Tabasco
  • Salt
  • Pepper

What To Do

  1. Medium dice potatoes. Small dice onion. Fine dice garlic. Or put it in one of those little garlic chopping cars that if we made it for meat people would be rightly horrified. Drain corn if canned. Remove casings from sausage. Measure out the milk and chicken stock, you will want them ready to go because they go in the pot after you’ve cooked the flour and you don’t want to be rushing around filling cups with milk and water while the flour burns.
  2. Heat butter over medium heat in a pot big enough to make soup. Add onion and salt and pepper. Cook and stir about 7 to 10 minutes. Add garlic and cook for just 30 seconds to a minute but no more or you will burn it and that tastes bad. Trust me, I’ve burned enough garlic.
  3. Now, have the milk and chicken stock next to the stove. Then put a tablespoon of flour into the pot and stir it around until it browns. Look on the internet for this step if you are unsure. Here’s a quick video. There are two schools of thought. Add the liquid slowly as you whisk so it will be smooth or dump all the liquid in and then whisk. As we realize in adult life, there are many ways to do things and you are going to have to go to all the goddamn trouble to figure out what works best for you. Get all the milk and chicken stock in the pot and whisk it up until all the flour is dissolved. Then add the potatoes and some SALT. Please add salt at this step. If you don’t this just won’t taste good. Potatoes love salt. Think french fries. Yum, french fries.
  4. Bring to a boil and cook, stirring so the potatoes don’t stick and burn to the bottom of the pan, about 15 minutes.
  5. While you are boiling potatoes, get out a 10ish inch skillet and add vegetable oil or any oil that doesn’t have a strong flavor. Then add the corn and some pepper. Cook until browned. Keep control of your heat, you aren’t making popcorn. Also, it will smell good.
  6. Dump it in the pot of boiling potatoes and check to see if the potatoes are done. They should be fork tender which means you poke them with a fork and the fork goes in with little effort. When the potatoes are done, turn the heat down to low and smash them (carefully since they are in a pot with superhot milk and chicken stock) with a potato masher. If you don’t have a tomato masher I don’t know what to tell you except don’t use your shoe. That’s gross.
  7. Now, in a little bit of oil brown the sausage in the pan you browned the corn in then dump the sausage in the soup and stir.
  8. Taste it. Here is where I add many shakes of Tabasco and more salt. You may add whatever you like.
  9. Don’t burn yourself.
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