Country Chowder

8 cups chicken broth
4 medium potatoes, washed and cubed with skins on
2 carrots, peeled and sliced into rounds
2 cups corn
1 pound mild or spicy sausage
     1/2 cup diced onion
     1 diced bell pepper
2         cups chopped turnip greens (fresh or frozen, can substitute spinach)
     1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper (if you used hot sausage, be careful)
2 cups heavy cream
1 cup instant potato flakes
1.       Place chicken broth in a large stock pot over medium high heat. Add potatoes, carrots, and corn.
2.       In a large skillet also over medium high heat, chop up and brown sausage until fully cooked and no longer pink in the center. Move sausage to side of the skillet and add in onion and pepper to the other side. Cook for three to four minutes, or until tender.
3.       Stir together sausage, onion and pepper;  cook for another three or four minutes before adding to stock pot. Stir well.
4.       Add in turnip greens and all other seasonings and bring to a gentle boil.
5.       Allow to simmer fifteen minutes, stirring occasionally.
6.       Pour in cream and add potato flakes. Stir well. Simmer five to ten minutes more. 

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