Soups are my favorite thing to eat when the temperatures drop. If they are made in the slow cooker that’s even better. This is pretty much a chop and drop recipe.
Smoked sausage is combined with potatoes, and corn for a filling and easy soup that is delicious served with sour cream cornbread
Slow Cooker Sausage and Potato Chowder #WeekdaySupper
- 1 14 ounce package smoked sausage sliced into rings
- 4 cups diced Yukon Gold or red potatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 cups frozen corn
- 1/4 cup water
- 1/4 cup cornstarch
- 2 1/2 cups milk
- To taste salt
- To taste pepper
- As needed for garnish:
- sour cream
- shredded cheese
- snipped chives
In a four to six quart slow cooker combine the sausage, potatoes, corn, onion, garlic and chicken broth. Cover and cook on low for about six hours or on high for about four or until the potatoes are tender,
About an hour before serving, whisk together the water and cornstarch.
Pour into the slow cooker and cook for about half an hour or until thickened slightly.
Reduce heat to low if the cooker is on high. Warm the milk for about a minute in the microwave to take the bring it to room temperature.
Pour the milk into the slow cooker and cook for about thirty minutes or until hot.
Season to taste with salt and pepper. Garnish with shredded cheese, sour cream and chives if dersired.
Recipe NotesCook time is for low heat.
For more #WeekdaySupper deliciousness be sure to check out the other bloggers from this week
Monday: Spicy Tofu and Broccoli from Hezzi-D’s Books and Cooks
Tuesday: Pineapple Chicken from The Foodie Army Wife
Wednesday: Korean Spicy Pork (Dwaeji Bulgogi) from kimchi Mom
Thursday: The P.A.T – Prosciutto, Arugula & Tomato Sandwich from Cupcakes and Kale Chips
Friday: Slow Cooker Sausage and Potato Chowder- Cookin’ Mimi