Southern Comfort

The blustery, rainy weather combined with being given the Tricare shuffle on the phone today, plus generally missing life in Iowa, meant dinner tonight called for some major comfort.  Bring on the soup!

Tonight’s recipe is a conglomeration of this version, a few tweaks from my dear friend Angie, and a recipe I was given in a church bulletin I got on post last week.  It really does lend itself to adaptations so do what works for your family!

First, you’ve got to chop about half an onion and one jalapeno.  Get them going in a pot with about a tablespoon of butter.

While that’s going, go ahead and rinse your potatoes and start to brown your ground sausage.  I got a little over zealous in my rinsing and didn’t use all the potatoes.  But now they’re rinsed for the next meal I have planned for them!

So, I’ve gotta ask: do YOU have a magic kitchen wand?  Cause I do!

Okay, so maybe you’re one of those patient people who delicately pre-crumbles any meat they plan to brown.  And maybe you don’t mind handling  meat.  Either way, at least in my preggo state, it’s a no go.  This wand (okay, so it’s a Pampered Chef masher thingy) is awesome!

So, by now, you’ve got your onion and jalapeno sauteing, your sausage is browning, and your potatoes are chopped into bite-sized pieces.  Time to add the chicken broth and get those potatoes into their hot bath.

Once your potatoes are fork tender, it’s time for the remaining ingredients!

I did end up using two cans of cream corn, but my goal was really to make this soup stretch.  I chose to use cream corn and evaporated milk because in the past, I’ve been really hit and miss with the roux for this soup.  It also allowed me to thicken things up without adding whole milk (which we just don’t normally have on hand).

Anyhoo, the finished product!  Even after it was attacked by a hungry husband and preggo wife, we still had half a pot left!  Comfort achieved

Corn Chowder

Ingredients

1 lb ground sausage

1/2 sweet yellow onion

1 jalapeno

5-6 red potatoes

3 1/2 cups of chicken stock

2 cans cream corn

1 can fat free evaporated milk

Salt & Pepper

Directions

1. Chop onion and jalapeno.

2. Add to soup pot with one tablespoon of butter.  Saute for 3-4 minutes.

3. Rinse and chop potatoes.

4. In a separate pan, brown ground sausage.

5. Add chopped potatoes and chicken stock to soup pot.  Bring to a boil.

6. Once potatoes are fork tender, add sausage, cream corn, and evaporated milk.

7. Salt and pepper to taste.

Enjoy!

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