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A Delicious And Easy Sweet Potato And Sausage Corn Chowder You Can Cook Up In A Dutch Oven.
Ingredients (Serves 8-10):
- 12 oz. smoked sausage cut into ½-inch slices or halves
- 1 cup chopped onion
- 2 stalks chopped celery
- 1 tbsp. garlic, minced
- 3 tbsp. flour
- 1½ tsp. cumin
- 1½ tsp. chili powder
- 1 tsp. Cajun or Creole seasoning
- 6 cups chicken broth
- 1 16 oz. package frozen corn or 3 cups fresh sweet corn kernels
- 2 cups ½-inch cubes peeled sweet potatoes (2 small)
- 1 cup half and half
- Black pepper to taste
Directions
In a 6-quart Dutch oven, brown the sausage over medium heat for 5 minutes. Add onion, celery, and garlic. Cook and stir for 5 minutes. Stir in flour, cumin, chili powder, and Cajun seasoning. Cook, stirring for 2 minutes. Stir in chicken broth and increase heat to bring to a boil. Once boiling, add corn and sweet potatoes. Reduce heat and simmer covered, about 20 minutes or until sweet potatoes are tender. Stir in the half and half and season with pepper to taste.
Editor’s Note:Â This article originally appeared in Carnivore Magazine Issue 4.
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