Monday, September 20, 2010

Another hearty fall favorite...

Corn and Sausage Chowder
Makes 5 - 6 servings

1  20-ounce package frozen shredded hash brown potatoes
1  14-ounce can reduced-sodium chicken broth
1  10-ounce package frozen whole kernel corn
2  cups milk
12  ounces cooked link sausage, halved lengthwise and sliced
1/3  cup sliced green onion
1/4  tsp. black pepper
2  tablespoons snipped fresh cilantro

In a 4-quart Dutch oven, combine potatoes, chicken broth and corn.  Bring just to boiling and reduce heat.  Cover and simmer about 10 minutes or just until potatoes are tender, stirring occasionally.

Stir in milk, sausage, green onion, and pepper. Heat through. Season to taste with salt, Sprinkle with cilantro.

**Tips and tricks:  I prefer a salty stock (go figure!), so I use full-on, full sodium chicken broth.  I do use a turkey smoked sausage or kielbasa though to cut some of the calories.  You can substitute dried cilantro (sparingly), but I really think the fresh cilantro is worth the trouble here.  I prefer to use an entire bag of Ore Ida's Potatoes O'Brien.  The Ore Ida mix has red and green peppers which really gives the soup a nice texture and color.  This soup is terrific paired with cornbread or warm crusty bread. 

Nutrition Facts
Calories439, Total Fat (g)22, Saturated Fat (g)8, Monounsaturated Fat (g)9, Polyunsaturated Fat (g)3, Cholesterol (mg)65, Sodium (mg)873, Carbohydrate (g)41, Total Sugar (g)7, Fiber (g)3, Protein (g)22, Vitamin A (DV%)0, Vitamin C (DV%)22, Calcium (DV%)13, Iron (DV%)8, Starch (d.e.)2, Milk (d.e.).5, Vegetables (d.e.)1, Medium-fat Meat (d.e.)2, Fat (d.e.)1

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