Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Country Chowder

Monday, January 5, 2015

{soups-salads-and-salad-dressings} Country Chowder

Country Chowder

http://www.southernplate.com/2012/09/country-chowder.html

Ingredients

8 cups chicken broth (see post on economical ways to get this)
1 pound mild or spicy pork breakfast sausage
4 Russet Potatoes, washed and cubed with skins on
2 carrots, peeled and sliced into rounds
12 ounce bag frozen pepper and onion blend - (or 1/2 cup diced onion & 1 diced bell pepper)
2 cups corn
2 cups chopped turnip greens (fresh or frozen, can substitute spinach)
2 cups heavy cream
1 cup instant potato flakes

Seasonings

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 (Go easy here if you use hot sausage)

Instructions

Place chicken broth in a large stock pot over medium high heat. Add potatoes, carrots, and corn.
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 frozen pepper blend to the other side. Cook for three to four minutes, or until fully thawed.
Stir together sausage and pepper blend and cook for another three or four minutes before adding to stock pot. Stir well.
Add in turnip greens and all other seasonings and bring to a gentle boil.
Allow to simmer fifteen minutes, stirring occasionally.
Pour in cream and add potato flakes. Stir well. Simmer five to ten minutes more.

Serve hot with a hearty bread. Leftovers are even better the next day.

"When you carry out acts of kindness you get a wonderful feeling inside.

It is as though something inside your body responds and says, yes, this is how I ought to feel."

~Harold Kushner~