This hearty and rich chowder can easily be a meal on it's own. It's got a pretty long ingredient list, but they add many layers of flavor.
2-3 hours, 8 servings
| 1 Tbsp | Butter |
| 1 pound | Fresh mild italian or polish sausage, remove from casings if applicable. |
| 1 | Medium onion, chopped |
| 2 | Cloves Garlic, finely chopped |
| ⅛ tsp | Crushed red pepper |
| 2 | Large potatoes, peeled and cut into small (1/2") cubes |
| ½ | Jalapeno, seeds removed and finely chopped |
| 2 | 14-oz cans of fire roasted diced tomatoes |
| 1 | Red bell peper, chopped |
| ½ cup | Apple juice |
| 1 cup | Frozen corn |
| 1 tsp | Italian seasoning |
| 1 tsp | Thyme (dry) |
| ¼ cup | Sherry or cooking sherry |
| 32 oz | Chicken stock |
| 1 tsp | Chicken bullion concentrate or one bullion cube |
| ¾ cup | Heavy cream |
| 1 cup | Grated parmesean cheese |
| 3-5 Tbsp | Corn starch |
| to taste | Salt and pepper |
| 1. In a skillet, add the corn, jalapenos, and chopped red bell pepper. Add a small amount of oil if it's not a nonstick skillet. |
| 2. Cook on medium high heat, stirring occasionally until corn begins to brown. |
| 3. Remove from heat |
| 4. In a large pot over medium heat, melt the butter, add sausage, chopped onion, and garlic. |
| 5. Break sausage apart as it cooks. Stir frequently until sausage is cooked through. |
| 6. Add potato pieces and corn, jalapenos, and pepper from skillet. |
| 7. Add all remaining ingredients except corn starch to the pot. |
| 8. Simmer gently for at least one hour, until the potatoes start to break apart and thicken the soup. |
| 9. Taste and adjust seasoning (salt and pepper). © FirstPageRecipes.com |
| 10. If the soup is still too thin, combine 3 Tbsp of corn starch with 3 Tbsp of water, then add to the soup, and allow 5-10 minutes for it to thicken. |
| 11. Add additional corn starch and water if necessary to reach desired consistency. |
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